Start the rice: Rinse the brown rice in a fine-mesh strainer under cold water for about 20 seconds.

Put the rinsed rice into a medium saucepan with 2 cups water and 1/2 teaspoon of the salt.

Set the saucepan over high heat and bring the water to a boil.

Cover the saucepan, lower the heat to low, and cook the rice for 35 to 40 minutes, until the water is absorbed and the rice is tender.

Turn off the heat and let the rice sit, still covered, for 10 minutes so it finishes steaming.

Mix the ricotta: While the rice cooks, stir the ricotta, the lemon zest, 1 tablespoon of the lemon juice, 1 tablespoon water, 1/4 teaspoon of the salt, and a few grinds of the black pepper together in a small bowl until smooth. Set the bowl aside.

Brown the zucchini: Set a large skillet over medium-high heat. Add 1 tablespoon of the olive oil.

Put the zucchini into the hot skillet in a mostly even layer. Cook for 4 minutes without stirring much, until the underside has brown spots.

Turn the zucchini and cook for 3 to 4 minutes more, until the pieces are just tender and browned in places. Transfer the zucchini to a plate.

Build the bean topping: Lower the heat to medium. Add the remaining 2 tablespoons olive oil and the onion to the same skillet.

Cook the onion for 4 to 5 minutes, stirring now and then, until it is soft and lightly golden.

Add the garlic to the skillet and cook for 30 seconds, just until it smells fragrant.