Stuffed zucchini with rice and vegetables

Cut about half an inch, one and a quarter centimeters, from each end of the zucchinis and halve them lengthwise.

Scoop out the flesh with a spoon, leaving a border at the ends, and reserve the pulp.

Season the shells with sea salt and set them cut side down on a wire rack over paper towels to draw out the water.

Heat a large fry pan over medium heat with the olive oil and add the chopped onion, red bell pepper, garlic and squeezed zucchini pulp.

Stir continuously for 4 to 5 minutes until lightly sauteed.

Add the smoked paprika and mix to coat the vegetables.

Add the tomato sauce, season with sea salt and black pepper, and simmer about three minutes without stirring until slightly thickened.

Add the vegetable broth and the saffron threads, raise to high heat and bring to a boil.

Stir in the rinsed rice, cover, lower to a low medium heat and simmer about 15 minutes until the broth is absorbed.

Pat the zucchini shells completely dry inside and set them cut side up in a foil lined baking pan.

Whisk the eggs with the chopped parsley, sea salt and black pepper.

Fluff the rice with a fork to separate the grains.

Stuff the rice into the zucchinis leaving a little space on top, then pour the egg wash over the rice.

Bake at 210C, 410F, bottom and top heat, for 8 to 10 minutes until the eggs are just cooked through.