Wash and peel the zucchini and cut into 0.5 cm thick slices. Heat the oil and saute the onion until they turn translucent. Add the diced tomatoes and simmer for 3 minutes then add the zucchini, salt, black pepper, Aleppo pepper and 3 cups of water and cook on medium heat for bout 30 minutes. Then, add the dried mint, minced garlic and the rice into the mixture and stir until all combined. Cook on medium heat until the rice absorbs the water. Serve with Jajikh.