In a large saucepan with a lid, heat olive oil over medium heat and cook the onion, carrot and celery until slightly softened, about 3-4 minutes. Add the rice and cook while stirring constantly an additional 3 minutes. Add the bell pepper and garlic and cook two minutes more. Increase heat to high and add the Italian seasoning, vegetable broth and zucchini and bring to a boil. Lower heat, cover and allow to simmer for 15 minutes over low heat. Turn off the stove and let sit for 10 additional minutes. Fluff with a fork and serve with the chopped parsley.