Prepare the rice according to the package directions.
Meanwhile, wash the zucchini and cut it horizontally into two halves. Using a spoon, carefully scrape the flesh of the zucchini.
Finely slice the onion, the garlic clove, the pepper and the zucchini flesh and sauté all in olive oil in a pan.
Add the cooked rice, turmeric, paprika, salt and pepper. Mix well
Cook the rice stuffing for another 5 minutes, then deglaze with the vegetable broth. Then fill the zucchini halves with your stuffing.
Place the zucchini halves in a casserole dish so they don't spread out, or simply arrange them on a deep baking sheet lined with parchment paper. Bake at 200°C for about 20 minutes.