Before starting, preheat the oven to 450˚F.Wash and dry all produce.Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return orzo to the same pot, off heat.

Meanwhile, halve tomatoes. Halve zucchini lengthwise, then cut into 1/4-inch half-moons.Heat a large non-stick pan over medium heat.While the pan heats, pat tilapia dry with paper towels. Season with 2 tsp (4 tsp) Zesty Garlic Blend.Add tilapia to a parchment-lined baking sheet.

When the pan is hot, add 1 tbsp (1 1/2 tbsp) butter and breadcrumbs. Toast, stirring often, until butter melts and breadcrumbs are golden, 1-2 min.Remove from heat.

Spread mayo over tops of tilapia.Sprinkle toasted breadcrumbs over mayo, pressing down gently to adhere.Roast in the middle of the oven, until tilapia is cooked through, 8-10 min.**

Meanwhile, heat the same pan (from step 2) over medium-high.When hot, add 1 tbsp (1 1/2 tbsp) butter, then swirl the pan until melted. Add zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min.Add tomatoes, stock powder, remaining Zesty Garlic Blend, orzo and reserved pasta water. Season with pepper, then bring to a simmer.

Once simmering, reduce heat to medium.Add Parmesan. Stir until Parmesan melts and mixture thickens slightly and coats orzo, 2-3 min.Divide orzo between plates. Top with tilapia.