• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots into 1⁄2-inch rounds. Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half-moons. Peel and mince or grate garlic. • Toss carrots and zucchini on a baking sheet with a drizzle of oil (large drizzle for 4 servings), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, pat pork* dry with paper towels and season with Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.. • Transfer to a cutting board and tent with foil to keep warm. Swap in chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board.

• Heat a drizzle of oil in a medium pot over medium-high heat. Add garlic; cook, stirring, until fragrant, 30-60 seconds. Add beans and their liquid, stock concentrate, 1 tsp Italian Seasoning (2 tsp for 4 servings), and a pinch of sugar (we used 1⁄8 tsp for 2; 1⁄4 tsp for 4). Cook, stirring occasionally, until beans are warmed through, 3-5 minutes. Remove from heat. • Add half the mozzarella. Mash beans with a potato masher or fork until mostly smooth and thickened (if you have an immersion blender, use it here for an extra-smooth mash). TIP: If beans seem too thick, stir in a splash of water. • Taste and season with salt and pepper.

• Thinly slice pork crosswise. • Divide beans between shallow bowls. Place pork and veggies atop beans in separate sections. Top veggies with remaining mozzarella. Serve. Chicken is fully cooked when internal temperature reaches 165°.