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- 2 Tbsp. chopped flat-leaf parsley
- 2 cloves garlic, finely chopped
- 1 tsp. grated lemon peel
- 2 Tbsp. lemon juice
- 1 Knorr® Vegetarian Vegetable Bouillon Cubes, crumbled
- 4 Tbsp. olive oil
- 4 medium yellow squash or zucchini, sliced
- 3 medium carrots, sliced
- 1 lb. tilapia fillets
- 4 cups cooked brown rice
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 Cubes 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.