Grate the zucchini using a grater or a food processor. Use the smallest to medium sized holes on the grater. Set aside.
Heat oil in a saucepan or saute pan. Add the olive oil with the garlic and saute for a minute or two as the oil heats up and the garlic begins to turn lightly blonde.
Add the oregano and mix a few more seconds so the flavor infuses through the oil.
Stir in the zucchini and saute for a couple of minutes until it expresses its juices.
Now add in the rice. You don't need to soak it, dry rice is fine. Saute the rice for a couple of minutes until the grains begin to turn opaque.
Add 3 cups of water and add salt and ground black pepper to taste. As always taste the water after stirring it in and make sure it's slightly saltier than you want your final dish to be.
Bring the mixture to a rolling boil. Cover the pot with a tight fitting lid, then turn down the heat to the lowest point on your largest burner, and cook undisturbed for 10 minutes.
Open the pot, stir the rice one last time very gently so as to not break the grains, then cover again and cook, undisturbed, for 10 minutes more. Don't peek during this time and don't stir the rice again.
Turn off the heat but don't open the pot--let it stand 10 minutes more so the rice can continue to steam.
Fluff the grains of rice with a fork before serving. Serve hot.