Bring rice and water to a boil. Reduce heat to a simmer
and cover. Cook 45 minutes, until tender. Let stand,
covered, for 5 minutes. Fluff with a fork. Stir in scallions.
Preheat a grill pan over medium-high heat. Thread
beef on skewers. Season beef and zucchini with salt and pepper and drizzle with oil. Grill, turning, until cooked through and blackened in parts, about 6 to 8 minutes. Serve over rice. Top with mint leaves and red chile flakes. Serve with lime wedges.