Wash and dry all produce. Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Slice zucchini into 1/4-inch-thick rounds. Cut tomatoes into 1/2-inch wedges.

Toss zucchini and tomatoes with 2 TBSP olive oil and half the Italian seasoning on a baking sheet. Season with salt and pepper. Roast veggies in oven until just shy of tender, 13-15 minutes total (we’ll be adding more items to the sheet after 10 minutes).

Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then return to pot.

Season chicken all over with salt, pepper, and remaining Italian seasoning. Heat a large drizzle of olive oil in a large pan over medium heat. Add chicken and cook until no longer pink in center, about 6 minutes per side. Remove from pan and set aside on a plate. Meanwhile, chop mozzarella into 1/2-inch cubes. Halve lemon. Roughly chop parsley.

Once veggies have roasted 10 minutes, remove baking sheet from oven. Heat broiler to high or increase oven temperature to 500 degrees. Sprinkle veggies with panko, mozzarella, and Parmesan. Broil (or bake) until panko is golden brown, cheese is melted, and veggies are tender, 4-7 minutes.

Add juice from one lemon half and half the parsley to pot with orzo and toss to combine. Season to taste with salt and pepper. Divide orzo between plates. Top with veggies and chicken. Drizzle with any chicken juices from plate and a squeeze of lemon. Garnish with remaining parsley.