Halve
the zucchini on the bias, creating two cylinders with diagonally
cut openings. With a small spoon, scoop out the flesh, chop
and set aside.
Boil the orzo in salted water to al dente, drain and toss
with half the olive oil.
Saute the onion and garlic in the remaining olive oil. In
a separate, dry skillet, lightly brown the coarsely grated
myzithra cheese. Combine the orzo, onion-garlic mixture,
browned myzithra, sun-dried tomatoes, zucchini flesh, and
parsley. Season to taste and carefully fill the hollowed
out zucchini cylinders with the mixture. Bake upright in
a small, deep baking pan that fits the zucchini snugly,
in a preheated oven at 180C (375F) for about 25 minutes,
or until the zucchini are tender. Remove, cool slightly
and serve.
