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Preheat oven to 220C/200C fan-forced. Grease a 5cm-deep, 20 x 30cm (base measurement) baking dish.
Cook rice following packet directions until just tender (be careful not to overcook). Drain. Transfer to a large bowl.
Meanwhile, heat half the oil in a large frying pan over medium-high heat. Crumble the sausage into the pan and cook, breaking up with a wooden spoon, for 7 minutes or until browned. Use a slotted spoon to transfer to a plate.
Heat the remaining oil in the frying pan over medium-high heat. Cook the onion, stirring, for 5 minutes or until softened. Add the garlic and curry powder and cook, stirring, for 1 minute. Add the paste and cook, stirring, for a further 1 minute. Add the zucchini, tomatoes, passata and 125ml (½ cup) water. Bring to the boil. Reduce heat to medium and simmer for 12 to 15 minutes or until mixture thickens.
Add the sauce mixture, sausage, eggs, capsicum, 80g (1 cup) of the cheddar and 40g (½ cup) parmesan to the rice. Stir well to combine. Spoon mixture into prepared pan, pressing top with the back of a spoon to compact. Sprinkle over the remaining cheddar and parmesan. Bake for 30 minutes or until golden and set.
Allow the baked rice to stand for 10 minutes before scooping or slicing to serve.