Rinse the long-grain white rice under cold running water until the water runs clear.

In a medium saucepan, melt the unsalted butter over medium heat until foaming.

Stir in lemon zest and juice, letting the aromatics infuse the butter for 1 minute.

Add the drained rice to the scented butter and stir constantly for about 2 minutes.

Pour in warm broth and season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes.

Remove the pan from heat and let the rice rest, covered, for 5 minutes.

Toss sliced zucchini with olive oil, minced garlic, salt, and pepper in a large bowl.

Spread zucchini in a single layer on a parchment-lined baking sheet.

Roast at 425°F until edges turn golden and zucchini is tender, about 15 minutes.

Transfer roasted zucchini to a serving dish and sprinkle with fresh thyme or parsley.