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Preheat oven to 400°F.
In a large bowl, combine the ground lamb/beef, 1 tbsp zhug paste, 1 tsp cumin, 1 tsp coriander, ½ tsp red pepper flakes, and salt and pepper to taste. Mix well and form into 1-inch meatballs.
In a large oven-safe skillet, heat ¼ cup olive oil over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
Add the diced onion and garlic to the skillet and cook for 2-3 minutes until fragrant.
Stir in the orzo and diced zucchini. Transfer the skillet to the oven and bake for 15-20 minutes, until the orzo is tender and the meatballs are cooked through.
Serve hot, garnished with additional zhug paste if desired.