Chop the zucchini into thin slices. Sprinkle the salt and black pepper powder onto it. Heat oil in a pan place the zucchini slices upon the heated oil. Cook on both sides for some time. Set aside. Fine chop the green chillies. Cut off the sides of the tomato and fine chop them. Heat oil in a pan. Add the chopped garlic tomato pulp, coconut oil, coriander powder, asafoetida, salt, and black pepper powder. Fry well. Add the boiled rice and mix well. Add the chopped tomatoes, chopped green chillies, and coriander leaves mix well. Arrange the zucchini slices on a serving dish serve the tomato rice garnished with mint leaves.