Preheat oven to 350 degrees F (175 degrees C). Lightly oil a shallow 1-1/2 quart casserole dish.
Combine the rice, water and 1 tsp salt in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender. Remove from heat and set aside until ready to use.
While rice is cooking, heat olive oil in a large skillet over medium heat. Add zucchini, green onions, and garlic. Cook until tender, approximately 5 minutes.
Add remaining 1-1/2 tsp salt, basil, paprika, and oregano. Stir to combine.
Add cooked rice, tomatoes, beans, and 1 cup cheese. Continue to cook until heated through, stirring frequently.
Transfer zucchini mixture to prepared casserole dish. Top with remaining 1/2 cup cheese.
Bake uncovered for 20 minutes, or until cheese is melted and bubbly. Serve with your favorite side dish.