One-Pan Pesto Baked Egg Risoni

• 2 medium zucchini, halved then thinly sliced or diced
• 1 brown onion, diced
• 4 tbsp extra virgin olive oil
• 1.5 cup salt reduced stock, made using boiling water
• 1 cup risoni/orzo
• 0.33 cup pesto
• 1 cup frozen peas
• 4 eggs
• 0.25 cup basil, finely chopped
• 0.25 cup slivered almonds
• 1 lemon, zested and halved for juice
• 0.25 cup grated Parmesan
• 1 tsp chilli flakes (optional)