• Wash and dry produce. Cut grilling cheese into four large pieces (eight pieces for 4 servings). Trim and quarter zucchini lengthwise; cut crosswise into 1⁄2-inch-thick quarter-moons. • Place Za’atar Spice on a plate. Working one at a time, press cheese pieces into Za’atar Spice until fully coated. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat (for 4, use a large, high-sided pan). Add cheese and cook until browned, 1-2 minutes per side (while the cheese cooks, discard any remaining Za’atar Spice from plate; reserve plate). • Turn off heat. Transfer cheese to plate used for spice. Reserve pan.

• Heat another drizzle of oil in pan used for cheese over medium-high heat. Add zucchini; cook, stirring occasionally, until beginning to brown, 3-4 minutes. • Massage grain blend in package to separate grains. • Reduce heat under pan to medium. Add grain blend, Vidalia onion paste, and stock concentrate to pan with zucchini. Stir to combine. Cook, stirring occasionally, until zucchini is tender and grains are warmed through, 1-2 minutes. TIP: If grains begin to pop, cover pan with a lid.

• Remove pan from heat and add romesco sauce; stir to combine. Taste and season with salt and pepper. • Divide zucchini and grains between shallow bowls. Drizzle with yogurt. Top with grilling cheese. Serve.