Wash and dry all produce. Zest 1 tsp zest from lemon, then cut into quarters. Squeeze 31/2 tsp juice into a small bowl. Trim and thinly slice scallions, separating greens and whites. Finely mince or grate garlic.

In another small bowl, stir together sour cream, 1/2 tsp lemon juice, 1/4 tsp garlic, 1/4 tsp harissa, and 2 tsp water (save the rest of the garlic and harissa for later). Season with salt and pepper. Set aside.

Heat a drizzle of olive oil in a small pot over medium-high heat. Add scallion whites and remaining garlic. Cook until fragrant, about 30 seconds. Stir in rice and 3/4 cup water. Bring to a boil, cover, and adjust heat to low. Cook until tender, 9-11 minutes. Keep covered off heat.

Meanwhile, cut cheese into four triangle shaped wedges, cutting diagonally from corner to corner. Place in a medium bowl with remaining harissa, 1 TBSP olive oil, and a pinch of salt and pepper. Toss to coat. Set aside. Trim ends from zucchini. Trim and peel carrot. Using a peeler, shave zucchini and carrot lengthwise into thin ribbons, rotating until you get to the cores. Discard cores once too thin to handle.

Heat a drizzle of vegetable oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add zucchini, carrot, and a pinch of salt and pepper. Cook, tossing, until just tender, about 2 minutes. Transfer to another medium bowl, then add remaining 1 TBSP lemon juice, 1 TBSP olive oil, and half the lemon zest. Season with salt and pepper. Toss to combine.

Heat a large drizzle of vegetable oil in same pan over medium-high heat. Add cheese and cook until browned, 1-2 minutes per side. Fluff rice, then stir in 1 TBSP butter, remaining lemon zest, salt, and pepper. Divide between bowls, then top with veggies and cheese. Drizzle with crema and hot sauce, to taste. Garnish with scallion greens.