Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
Preheat oven to 180 degrees C. Lightly grease a shallow a casserole dish.
Heat the oil in a frypan over medium heat, and cook the zucchini, shallots and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
Bake uncovered 20 minutes, or until cheese is melted and bubbly.