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

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