Cook the rice according to package directions.

While the rice is cooking, heat 2 tablespoons of olive oil in a medium skillet. Add the zucchini in batches if necessary to keep from overcrowding and sear over medium-high heat until golden. If doing the zucchini in batches, divide up the garlic accordingly and add it to the skillet incrementally with each batch, toward the end of cooking the zucchini, to keep it from burning. Remove the zucchini from the skillet and set aside.

Add the olives to the same skillet and warm over low heat, shaking back and forth, in whatever remaining olive oil is in the pan. Stir in the lemon zest. Season the avocado lightly with salt.

When the rice is done, remove from heat and transfer to a large bowl. Gently toss the rice with the remaining olive oil. Season to taste with salt and pepper and gently mix in the herbs, zucchini, olives and avocado. Serve.