Preheat Oven & Prepare Zucchini:

• Preheat oven to 400°F (200°C).
• Shred zucchini and squeeze out all moisture using a paper towel or cheesecloth.

Make Meatballs:

• In a bowl, combine zucchini, ground chicken, breadcrumbs, egg, pesto, lemon zest, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper.
• Mix and form 16 golf ball-sized meatballs.

Brown the Meatballs:

• Heat 1-2 tbsp olive oil in a large oven-safe skillet over medium-high heat.
• Brown meatballs on all sides (about 6 minutes total), then transfer to a plate.

Cook the Mushrooms:

• Add 1 tbsp olive oil to the same skillet.
• Cook mushrooms with salt & pepper until browned (5-8 minutes).
• Stir in garlic and cook for 1 more minute.

Make the Orzo:

• Slowly add chicken broth while scraping up browned bits.
• Stir in milk, pesto, lemon zest, lemon juice, salt, and Italian seasoning.
• Add orzo and mix well.

Bake:

• Nestle meatballs into the orzo mixture.
• Transfer the skillet to the oven and bake for 10-12 minutes until orzo is cooked.
• Sprinkle mozzarella cheese over the top and bake for 5 more minutes until melted.

Serve & Garnish:

• Remove from the oven and top with fresh basil, Parmesan cheese, and red pepper flakes.
• Serve warm and enjoy!