Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots into ½-inch rounds. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic.

Toss carrots and zucchini on a baking sheet with a drizzle of oil (large drizzle for 4 servings), salt, and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, pat pork* dry with paper towels and season with Fry Seasoning, salt, and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add pork and cook until browned and cooked through, 4-6 minutes per side..

Transfer to a cutting board and tent with foil to keep warm.

Swap in chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board.

Heat a drizzle of oil in a medium pot over medium-high heat. Add garlic; cook, stirring, until fragrant, 30-60 seconds. Add beans and their liquid, stock concentrate, 1 tsp Italian Seasoning (2 tsp for 4 servings), and a pinch of sugar (we used ⅛ tsp for 2; ¼ tsp for 4). Cook, stirring occasionally, until beans are warmed through, 3-5 minutes. Remove from heat.

Add half the mozzarella. Mash beans with a potato masher or fork until mostly smooth and thickened (if you have an immersion blender, use it here for an extra-smooth mash). TIP: If beans seem too thick, stir in a splash of water.

Taste and season with salt and pepper.

Thinly slice pork crosswise.

Divide beans between shallow bowls. Place pork and veggies atop beans in separate sections. Top veggies with remaining mozzarella. Serve.

Thinly slice chicken crosswise.