Preheat oven to 400°F.

While the oven heats, prep all meatball ingredients: grate the zucchini and squeeze out excess liquid, grate the onion, mince garlic, chop parsley, grate parmesan, and zest the lemon.

Prep the orzo ingredients at the same time, since most overlap - set them aside.

Combine the meatball ingredients in a bowl, mix well, and roll into meatballs.

Place the meatballs on a lined baking sheet and spray with olive oil.

Bake for 20 minutes, or until fully cooked.

Spray the meatballs again and broil for 2 minutes to brown the tops.

Heat a pot over medium-low heat and add a little olive oil.

Cook the onion until translucent, about 3 minutes.

Add the garlic and cook for 1 minute.

Stir in the orzo (no liquid yet) and toast for 1 minute.

Add the bone broth and lemon juice, bring to a simmer, cover, and cook for 10 minutes, stirring every few minutes so it doesn't stick.

Once the liquid is mostly absorbed, mix in the cream, parmesan, and salt to taste.

Microwave the green beans for 3 minutes until mostly cooked.

Transfer to a hot pan with olive oil, salt, and pepper and sear until they have a nice char.

Finish the green beans with the juice of half a lemon.

Assemble plates with the creamy orzo, meatballs, green beans, extra parmesan, and lemon slices. ENJOY!