Start by cutting the zucchini into rounds, place them on a baking sheet covered with parchment paper, season with salt, pepper, thyme and oil and place in a 230° oven with grill function for 10 to 15 minutes.
Meanwhile, cut the swordfish slices into cubes, place them in a pan with a drizzle of oil and cook them over medium heat for a few minutes, basting them with orange juice.
Then cook the rice in salted water and, once drained, season it with the zucchini and swordfish, add a drizzle of oil and mix well.
Finally place in plates and top with a handful of chopped pistachios and the orange zest.