2 Tbsp.
chopped flat-leaf parsley
2 small
garlic
1 tsp.
grated lemon peel
4 Tbsp.
butter substitute spread, divided
4 medium
yellow squash
3 medium
carrot
2 Tbsp.
lemon juice
1/2 tsp.
salt, divided
1 lb.
tilapia fillets
4 cups
cooked brown rice

2 small 4 medium 3 medium 1 lb. 4 cup s

For gremolata, combine parsley, 1/2 of the garlic and lemon peel in small bowl; set aside.
Melt 2 tablespoons butter substitute spread 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, 1 tablespoon lemon juice and 1/4 teaspoon salt and cook 30 seconds. Arrange vegetables on serving platter and keep warm.
Season tilapia, with remaining 1/4 teaspoon salt and, if desired, with ground black pepper. Heat remaining 2 tablespoons Spread in same skillet over medium-high heat and cook tilapia, turning once, 5 minutes. Add remaining lemon juice 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