Prepare rice according to package directions.
Toss zucchini with salt. Drain in colander and squeeze out excess moisture. Stir in eggs, green onion, dill and garlic. In another bowl, stir together flour, cumin, Parmesan, baking powder and pepper. Slowly stir dry mixture into zucchini mixture until combined to form thick batter.
Heat 1/4 cup oil in large skillet set over medium heat. Cook fritters in 2 batches, dropping 2 tbsp dollops of batter into pan. Cook for 2 to 3 minutes per side or until golden brown, adding remaining oil as needed. Drain on paper towel-lined tray.
Top with cucumbers, tomatoes, fritters and feta. Top with scoop of hummus.