Wash the zucchinis and potatoes. Cut off the ends and slice them into 1-inch thick cylinders.

Carefully hollow out the center of each vegetable cylinder, leaving a sturdy bottom base.

In a mixing bowl, combine the minced meat, diced onion, parsley, egg, salt, black pepper, and cinnamon. Mix thoroughly.

Gently stuff each hollowed vegetable with the meat mixture, and roll any remaining meat into small meatballs.

In a wide pot, heat the olive oil over medium heat. Sauté the chopped onion and garlic until soft.

Stir in tomato paste, sweet paprika, ginger, salt, and black pepper. Cook for 2 minutes.

Pour in warm water to build the sauce base, then add the green peas.

Arrange the stuffed vegetables and meatballs neatly into the simmering broth.

Cover and simmer on medium-low heat for 35 to 40 minutes until vegetables are tender and the sauce thickens.

Garnish with chopped fresh parsley and serve hot with crusty bread.