Preheat oven to 425 degrees. Zest and juice the lemon. Place the tilapia fillets on a lightly oiled baking sheet. Top with the half the lemon juice, half the lemon zest, salt, and pepper. Set aside and let marinate.

Meanwhile, halve the grape tomatoes. Mince the garlic and parsley. Cut the potatoes and zucchini into 1/2-inch cubes.

Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the potatoes and cook, tossing, for about 8-10 minutes until browned and cooked through. Season with salt and pepper, then remove from the pan and set aside.

Place the tilapia in the oven for 6-8 minutes, until flaky and opaque.

Meanwhile, heat another 1 tablespoon olive oil in the same pan you cooked the potatoes over medium-high heat. Add the zucchini and cook, tossing, for 5-7 minutes, or until golden brown. Add the cooked potatoes, tomatoes, garlic, and herbes de Provence to the pan and cook, tossing, 1-2 more minutes, until tomatoes are softened. Stir in remaining lemon zest. Season generously with salt and pepper.

Plate a mound of veggies and serve the tilapia on top. Sprinkle with chopped parsley and finish with a squeeze of lemon. Enjoy!