Cut off ½ inch (1.25 cm) from the ends of each zucchini, then cut each one in half lengthwise, using a spoon remove the pulp, making sure to leave a border all around, season the inside of the zucchinis with sea salt and place them cut side down on a wire rack with paper towels underneath

Meanwhile, heat a large fry pan with a medium heat and add in the olive oil, after a couple of minutes add in the onion finely chopped, the red bell pepper finely chopped, the garlic roughly chopped and the pulp from the zucchini finely chopped (make sure to add the pulp into a fine sieve beforehand and remove any excess water), mix the vegetables continuously with the olive oil

After 4 to 5 minutes and the vegetables are lightly sauteed, add in the paprika, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix and simmer for 3 to 4 minutes or until slightly thickened, then add in the broth and the saffron, raise to a high heat, when it comes to a boil add in the rice (rinsed beforehand), mix together, then place a lid on the pan and lower to a low medium heat

Meanwhile, pat each zucchini dry, to remove any excess water that was extracted from the salt, then place them over a baking pan cut side up

Crack the eggs into a bowl, add the chopped parsley and season with sea salt & black pepper, whisk together

After about 15 minutes and there is virtually no broth left in the pan, remove from the heat, using a fork gently fluff the rice

Stuff the rice into the zucchinis, making sure to leave a little border on top, then add spoonfuls of the egg wash over each stuffed zucchini

Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

After 8 to 10 minutes and the eggs are just cooked through, remove from the oven, serve warm or at room temperature, enjoy!