For last night's dinner, I roasted some tilapia filets in the oven with lemon juice, olive oil, salt, pepper, and garlic powder until nice and flaky. To accompany the protein, I decided to change it up and instead of roasting zucchini, I made zucchini cakes. I got the recipe from Pioneer Woman and they came out great! Grated zucchini is flavored with eggs, Italian-seasoned breadcrumbs, salt, pepper, and garlic powder and then pan-fried until browned. Served with a big squeeze of lemon!