• Before starting, preheat the broiler to high. Wash and dry all produce.
• Core, then cut pepper into 1/4-inch pieces.
• Heat a medium pot over medium. 
• When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-3 min, stirring often, until tender-crisp. 
• Add bulgur, broth concentrate and 2/3 cup (1 1/2 cups) water.
• Cover and bring to a boil over high. 
• Once boiling, cover and remove from heat. 
• Let stand for 16-18 min, until bulgur is tender and liquid is absorbed. Fluff with a fork.

• Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. 
• To one side of a foil-lined baking sheet, add zucchini and 1/2 tbsp oil. (NOTE: For 4 servings, divide zucchini between 2 baking sheets, using 1/2 tbsp oil per sheet.)
• Season with salt and pepper, then toss to coat.
• Pat tilapia dry with paper towels. 
• Season with pepper and half the Zesty Garlic Blend (use all for 4 servings).

• Arrange tilapia on the other side of the baking sheet with zucchini. (NOTE: For 4 servings, divide tilapia between both baking sheets.) 
• Broil in the middle of the oven for 8-10 min, until zucchini is tender and tilapia is golden and cooked through.** (NOTE: For 4 servings, broil in the middle and bottom of the oven, rotating sheets halfway through.)

• Meanwhile, peel, then mince or grate garlic. 
• Roughly chop parsley. 
• Zest, then juice half the lemon. Cut remaining lemon into wedges. 
• To a small bowl, add mayo, lemon zest, 1/8 tsp (1/4 tsp) sugar, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic. (NOTE: Like things garlicky? Add more garlic!)
• Season with salt and pepper, then stir to combine.

• Add zucchini, half the parsley and remaining garlic to the pot with bulgur and peppers. 
• Season with salt and pepper, then stir to combine.

• Divide bulgur between plates. Arrange tilapia on top. Dollop with lemon aioli.
• Sprinkle with remaining parsley.
• Squeeze a lemon wedge over top.

If you've opted to get tilapia, cook in the same way recipe instructs you to cook salmon.