Cut the zucchini into slices.
Flip the beans on a sieve, let the liquid drain.
Season the zucchini with salt, pepper, sprinkle with lemon juice and oil. Bake a little in the oven or a convection oven (I did it in an aerogrill at a temperature of 200 10-12 minutes).
Boil the rice in salted water, do not digest.
For dressing, mix olive oil - 2 tbsp. l., a pinch of thyme, lemon juice - 1 tbsp. l., salt and pepper. Warm rice mixed with beans.
Put on a plate, on top - circles of baked zucchini. Pour over the dressing. Greens to taste.