In a medium-sized saucepan, combine the rice, water, and ½ tsp sea salt.
Bring to a boil, cover, reduce the heat to low, and cook until all of the water has been absorbed (~ 45 minutes)
Fluff the rice and set aside.
Preheat the oven to 375° F
Cut the zucchini in half lengthwise.
Using a small spoon, scoop out and reserve the zucchini flesh, leaving ~ ½" of the zucchini on all sides
Finely chop the zucchini flesh and place it in a medium bowl. Stir in ¼ tsp sea salt and let stand 15 minutes to release moisture.
Spoon the zucchini flesh into a double layer of paper towels and squeeze to release the liquid
Sprinkle the zucchini shells with a pinch of sea salt each. Let stand for 15 minutes to release the moisture.
Using a paper towel, blot out the moisture
Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the garlic an saute for 30 seconds.
Add the zucchini flesh and red chili flakes and cook, stirring, until the zucchini just begins to soften (~ 3-4 minutes)
Remove from heat and stir in 1 cup cooked rice, mint, basil, goat cheese, and kalamata olives.
Divide the rice mixture evenly amongst the zucchini shells
Spread the tomato sauce evenly over the bottom of a 9x13" glass baking dish.
Arrange the stuffed zucchini over the tomato sauce.
Brush the cut portions of each zucchini shell with ½ tsp olive oil
Drizzle ½ tsp olive oil evenly over the filling of each zucchini.
Bake until the zucchini shells are just tender when pierced with a form (~45 minutes)
Remove from the oven
Plate the stuffed zucchini and evenly scoop the tomato sauce across the portions.
Thinly slice the basil leaves and garnish the stuffed zucchini