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In a large bowl, combine the stuffing ingredients of rice, ground beef, shredded onion, fresh parsley, dill, diced tomatoes, water, olive oil, allspice, garlic powder, and salt and pepper. Mix by hand to combine.
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With a knife, remove the very top of the zucchini, then cut each zucchini in half to make shorter zucchini for stuffing. Now you need to hollow out the zucchini to make room for the stuffing.
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Insert your corer about ¾ of the way into the zucchini, making sure not to poke the bottoms. Twist the corer and pull out the zucchini cores or hearts. Do this a few times, and gently scrape the sides of the zucchini until you have hollowed each out making room for the stuffing. You'll want to leave about ¼ inch rim of zucchini.
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Lightly oil the bottom of a large deep cooking pan. Spread remaining tomatoes over the bottom of the pan. Now add the onion slices and the cores or hearts of the zucchini (optional). Sprinkle with a little salt and pepper.
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Now, loosely stuff the zucchini with the rice stuffing about ¾ of the way (do not over-stuff or crowd the rice stuffing in the zucchini or it will not cook well).
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Arrange the stuffed zucchini in pan.
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Now add the tomato sauce and water. Sprinkle lightly with salt and pepper.
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Place the pan on the stove and cook on medium-high heat until the liquid starts boiling. Turn the heat down, cover and simmer for 50 minutes until the zucchini is tender and the rice stuffing is fully cooked.
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Transfer to a serving platter or individual bowls. Top with the sauce from the cooking pan. Enjoy!
