Wash the paprikas thoroughly under running water and cut off the tops, leaving a small stem.

Cut the top of the paprikas to create lids and clean out the insides using a knife.

Beat 2 eggs in a bowl until smooth.

Chop zucchini, carrot, and green onion finely, ensuring each is about 1 tbsp.

Mix the chopped vegetables into the beaten eggs and season with a pinch of salt.

Fill the paprikas with the egg mixture, leaving about 20% space for expansion during cooking.

Place the paprika lids back on top.

Microwave the paprikas for 5 minutes, checking after 3 minutes and adjusting time as needed.

Let the cooked paprikas cool slightly, then cut into quarters for easy serving.