Preheat broiler to high or oven to 500 degrees. Wash and dry all produce. Trim ends from zucchini, then grate on the large holes of a box grater. Trim and thinly slice scallions, separating whites from greens.

Heat a large drizzle of oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add beef, 1 TBSP Italian Seasoning, salt, and pepper. Cook, breaking meat up into pieces, until browned and cooked through, 5-7 minutes. Turn off heat; transfer to a paper-towel-lined plate.

Heat another large drizzle of oil in same pan over medium-high heat. Add zucchini and scallion whites. Cook, stirring, until lightly browned and softened, about 5 minutes. Season with salt and pepper. Turn off heat; transfer to plate with beef. Wipe out pan.

Melt 1 TBSP butter in same pan over medium-high heat. Stir in orzo. Toast, stirring often, until golden, 2-3 minutes. Stir in stock concentrates, tomato paste, 4 cups water, and remaining Italian Seasoning. Bring to a boil and cook, stirring occasionally, until orzo is al dente, about 10 minutes. (TIP: If mixture seems dry, stir in another 1/2 cup water.

In a medium bowl, combine panko, cheese, 1 TBSP olive oil, salt, and pepper. Drain any excess liquid from beef and zucchini; stir into pan with orzo. Stir in 2 TBSP butter until melted. Turn off heat. Season with salt and pepper. (TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.)

Place orzo under broiler (surface should be about 3 inches from flame). Broil until panko is golden brown and cheese has melted, 2-3 minutes. (TIP: Keep an eye out for any burning.) Remove from oven, then scatter with scallion greens and divide between plates.