Preheat oven to 450 degrees.
Large dice the zucchini. Transfer to a large baking dish. Drizzle with 1 TB of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer.
Roast 9-11 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.
While zucchini roasts, put rice, 2 cups water, a big pinch of salt, and sliced peppers in a rice cooker and start.
Peel and roughly chop 2 cloves of garlic. Place in a medium bowl. Add the breadcrumbs, mayo, spices, and 2 TB of olive oil; season with salt and pepper. Stir to combine.
Pat the shrimp dry with paper towels (remove the tails if desired). Place in a medium bowl. Drizzle with olive oil and season with salt and pepper. Place shrimp in an even layer on top of the partially roasted zucchini. Evenly sprinkle the breadcrumbs topping over the shrimp and zucchini. Bake 9-11 minutes, or until the breadcrumbs are toasted and the shrimp are opaque and cooked through. Remove from oven.
Combine sour cream, pickle relish, vinegar, and 1 TB of water. Season with salt and pepper.
Serve the pepper rice topped with the back shrimp and zucchini and remoulade. Enjoy!