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Cut the zucchinis in half lengthwise. Using a spoon, scoop out some of the flesh from the center to create a cavity for the filling, leaving enough zucchini around the edges so they hold their shape.
In a bowl, combine the ground beef, garlic, mint, paprika, cumin, salt, and pepper. Mix until evenly combined.
Fill each zucchini half generously with the meat mixture, pressing it in gently.
Heat a generous drizzle of olive oil in a large pan over medium heat. Place the stuffed zucchinis meat-side down and cook for 3–4 minutes until the meat develops a deep golden crust.
Carefully flip the zucchinis and cook on the zucchini side for another 2–3 minutes. Add a splash of water to the pan, cover with a lid, and cook for 8–10 minutes, until the meat is fully cooked and the zucchini is tender but still has a little bite.
For the sauce, combine the yogurt, garlic, mint, lemon juice, and salt in a small saucepan and warm gently over low heat. Do not let it boil.
Spread the warm yogurt sauce onto a serving plate. Arrange the stuffed zucchinis on top. Finish with a drizzle of date honey, chili oil, and olive oil, then sprinkle with a little flaky salt and extra mint if desired.