Cut 1/2 inch (1.25 cm) from each end of the zucchinis, then cut each zucchini in half lengthwise, using a spoon scoop out the flesh, leaving a 1/2 inch border at the ends, season the inside of each zucchini with sea salt and then add the zucchini over a wire rack cut side down with some paper towels underneath

Meanwhile, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

After a couple minutes, add in the onion finely diced, the celery stick finely chopped, the carrot (peeled) finely chopped and the garlic roughly chopped, mix the vegetables continuously with the olive oil

Once the vegetables are lightly sauteed, about 3 minutes, add in 1 tsp sweet smoked Spanish paprika and 1/2 tsp dried thyme, quickly mix together, then add in the canned tomato sauce and canned diced tomatoes (drained), season with sea salt, black pepper and a pinch of white sugar, mix together, then lower to a low heat and simmer

While the tomato sauce is simmering, move back to the zucchini, pat dry the inside of each zucchini with paper towels, then place them into a baking tray lined with a parchment paper, all in a single layer and cut side up

After simmering the tomato sauce for 10 minutes and it has thickened up, remove from the heat

Fill each zucchini with the tomato sauce, adding as much as possible, but without the sauce overflowing out of the zucchini, then finely grate some manchego cheese over each zucchini

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

Once the cheese is fully melted through and with a light golden crust, about 12 minutes, remove from the oven, let the zucchini rest for a couple of minutes, then transfer into a serving dish and sprinkle with fresh parsley, serve at once, enjoy!