Place water, rice and oil in a medium saucepan. Cover and bring to a boil. Reduce heat to medium low and cook for 30-40 minutes until fully cooked. Remove from heat and set aside with the lid off.
Meanwhile, preheat oven to 375F and line a muffin pan with liners or a dab of oil. Heat olive oil in a medium frying pan on medium-high heat. Add onions, zucchini, herbamare, and pepper. Allow to cook for 3-4 minutes, stirring halfway through. Add all remaining ingredients but eggs and cook for an additional 1 minute. Remove from heat.
Once rice is complete, drop it into a large bowl with cooked zucchini mixture, and eggs. Drop mixture into prepared muffin pan and pile it as high as possible before [carefully] placing the muffin tin in the middle rack of the oven.
Bake for 25-30 minutes, or until egg is fully cooked.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/06/italian-greens-and-grains-bombs-empty-the-fridge-salad/