Preheat oven to 425°F. Bring medium saucepan of water to boil. Add orzo, stir, and cook until al dente, 8 to 10 minutes. Reserve ¼ cup pasta water, drain orzo, and set aside. Heat 2 tsp olive oil in same saucepan over medium heat. Add garlic and cook until fragrant and soft, 2 to 3 minutes. Return pasta to saucepan, stir, and season to taste with salt and pepper.

Meanwhile, rub ½ tsp olive oil on cut side of each zucchini half and sprinkle with salt and pepper. Place zucchini halves, cut side down, on baking sheet and roast until browned, 12 to 18 minutes.

Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add Italian protein and cook until crispy and browned, 5 to 6 minutes.

Stir sun-dried tomatoes and reserved pasta water into skillet with ground protein and cook until warmed through, 1 to 2 minutes. Move Italian protein and tomatoes to one side of skillet. Add breadcrumbs and a pinch of pepper to other side and cook until toasted, 2 to 3 minutes. Off heat, stir in parsley.

Divide orzo and roasted zucchini between plates. Fill each with stuffing. Buon appetito!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.