Place 3 chicken eggs in a saucepan, cover with water, and bring to a boil. Let cook for 10 minutes, then remove from heat and allow to cool. Peel the eggs once cooled.

While the eggs are boiling, wash and grate the zucchini. Sprinkle with 2 small spoonfuls of salt, stir, and let rest for 10 minutes. Squeeze out the excess liquid from the zucchini.

In a medium pot, heat a drizzle of olive oil over medium heat. Add the rice and fry for 3-4 minutes, stirring occasionally. Pour in 2 glasses of hot water, bring to a boil, then reduce heat to low. Cover and let cook for 10 minutes or until the rice is tender and water is absorbed.

In a large bowl, mix the grated zucchini, peeled boiled eggs (chopped), finely chopped green onion, and parsley. Add 2 raw chicken eggs, a spoonful of flour, and a pinch of salt. Mix well to combine.

Heat a generous amount of olive oil in a skillet over medium heat. Spoon the zucchini and egg mixture into the skillet, forming small patties. Fry each side for about 5 minutes, or until golden brown and crispy.

Serve the zucchini and egg patties over a bed of cooked rice. Garnish with freshly chopped parsley and a sprinkle of salt. Enjoy your Zucchini and Egg Rice Delight!