Bring a medium pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon (quarter both lemons for 4 servings). Dice tomato. Pick basil leaves from stems; discard stems and thinly slice leaves.

Once water is boiling, add half the orzo (all for 4 servings) and cook, stirring occasionally, until al dente, 9-11 minutes. Drain and set aside. Return empty pot to stove.

Meanwhile, trim ends from yellow squash. Using a peeler, shave squash lengthwise into thin ribbons, rotating as you go. Stop once you get to the seedy core; finely chop core. In a medium bowl, toss squash ribbons with tomato, half the basil, half the lemon zest, juice from 1 lemon wedge (2 wedges for 4 servings), and a large drizzle of olive oil; season generously with salt and pepper.

Heat a large drizzle of olive oil in pot used for orzo over medium-high heat. Add squash core, half the Tuscan Heat Spice, salt (we used 1/2 tsp; use 1 tsp for 4 servings), and pepper. Cook, stirring occasionally, until slightly softened, about 2 minutes. Stir in cooked orzo, remaining lemon zest and basil, and juice from 1 lemon wedge (2 wedges for 4). Taste and season with salt and pepper.

Slice grilling cheese into 4 equalsized pieces (8 pieces for 4 servings). Place remaining Tuscan Heat Spice on a plate. Press cheese into spice blend to evenly coat all over. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add grilling cheese and cook until browned, 1-2 minutes per side.

Divide orzo between plates. Top with grilling cheese and squash salad. Serve with any remaining lemon wedges on the side.