Rinse the rice under cold water until the water runs clear.

In a medium saucepan, bring 300 ml of water to a boil. Add the rice, reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 18-20 minutes. Remove from heat and let it sit, covered, for 5 minutes.

Wash the zucchini and cut off the ends. Slice them in half lengthwise.

Using a spoon, carefully hollow out the insides of each zucchini half, leaving a shell about 1/4 inch thick. Chop the scooped-out flesh and set it aside.

Heat a little sunflower oil in a skillet over medium heat.

Sauté the chopped onion and zucchini flesh until they are soft and golden. Season with salt and black pepper.

Mix the sautéed vegetables with the cooked rice. Add chopped parsley and adjust the seasoning if needed.

Spoon the rice and vegetable mixture back into the hollowed-out zucchini shells.

In a small bowl, beat the egg.

Place the flour in a shallow dish.

Dip each stuffed zucchini half first into the beaten egg and then dredge in flour to coat.

Heat a generous amount of sunflower oil in a large frying pan over medium-high heat.

Once the oil is hot, place the coated zucchini halves in the pan, cut side down, and fry until the surfaces are crispy and golden brown. Carefully flip and cook the skin side until just crisp.

Serve the crispy stuffed zucchini hot, garnished with additional parsley if desired.