Wash and dry all produce. Preheat oven to 425 degrees. Trim ends from zucchini, then quarter lengthwise. Cut crosswise into 1/2-inch-thick triangles. Toss on a baking sheet with a large drizzle of olive oil. Season with salt, pepper, and 2 tsp Mediterranean spice (we sent more). Roast in oven until tender, 20-25 minutes.

Core and seed tomato, then cut into 1/3-inch pieces. Chop cucumber into 1/3-inch cubes. Halve, peel, and mince shallot until you have 3 TBSP. Finely chop parsley. Halve lemon, then cut one half into wedges.

Add cucumber, tomato, shallot, parsley, a squeeze of lemon, and a large drizzle of olive oil to a medium bowl. Season with salt, pepper, and more lemon juice (to taste), then toss to combine.

Heat a large drizzle of olive oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add chili flakes (to taste) and cook until fragrant, 2-3 minutes. Pour flakes and oil into a small bowl. Whisk in honey with a fork. Season with salt and pepper. Set aside to cool.

Return same pan to medium-high heat. Cut 6 oz grilling cheese into 6 slices (about 3/4 of the package—use the rest as you like). Add to pan and cook until browned, 2-3 minutes per side. Meanwhile, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. (TIP: Alternatively, wrap tortillas in foil and warm in oven 5 minutes at 425 degrees.)

Fill tortillas with zucchini and grilling cheese. Spoon salad over top. Drizzle with chili honey oil (to taste). Serve with lemon wedges on the side for squeezing over.