Prepare, scoop and stuff the zucchini.
Place the zucchini in tight rows and layers in a saucepan, sprinkling salt over each layer.
Add the water and bring to the boil.
Cover, turn down the heat to very low, and simmer slowly until the zucchini are tender and the filling cooked, adding a little more water if required.
When the zucchini are cooked, bring the yoghurt to the boil and pour over the zucchini.
Keeping the saucepan uncovered, bring the mixture back to the boil and allow to simmer vigorously for 15 minutes, shaking the saucepan from time to time to allow the sauce to penetrate.
When cooked, sprinkle with mint and turn off heat.
Cover and allow to stand for at least half an hour before serving.
Serve as in recipe for Stuffed Zucchini in Tomato Sauce.