PREPARATION
For gremolata, combine parsley, 1/2 of the garlic and lemon peel in small bowl; set aside.
Microwave lemon juice, 2 tablespoons water and Knorr® Vegetarian Vegetable Bouillon Cube in small bowl microwave-safe bowl at HIGH 15 seconds. Stir until smooth and set aside.
Heat 2 tablespoons olive oil in deep 12-inch nonstick skillet over medium-high heat and cook squash and carrots, stirring occasionally, 8 minutes or until tender. Stir in remaining garlic and 2 tablespoons Bouillon mixture and cook 30 seconds. Arrange vegetables on serving platter and keep warm.
Season tilapia, if desired, with ground black pepper. Heat remaining 2 tablespoons olive oil in same skillet over medium-high heat and cook tilapia, turning once, 5 minutes. Add remaining Bouillon mixture and simmer 1 minute until tilapia flakes with a fork.
To serve, arrange tilapia on vegetables and top with sauce from skillet. Evenly top with gremolata mixture. Serve with hot rice.
TIP: Use vegetable peeler to easily cut vegetables into ribbons.
NUTRITION INFORMATION per serving
Calories 510, Calories From Fat 160, Saturated Fat 3.5g, Trans Fat 0g, Total Fat 18g, Cholesterol 55mg, Sodium 530mg, Total Carbohydrates 57g, Sugars 7g, Dietary Fiber 7g, Protein 31g, Vitamin A 160%, Vitamin C 70%, Calcium 8%, Iron 15%
