Preheat oven to 400°F. Toss zucchini, bell pepper, and onion with 1 tablespoon of the olive oil, salt, and pepper. Spread evenly on a baking sheet.

Place tilapia fillets on the same sheet. Drizzle with remaining olive oil, lemon juice, garlic, oregano, salt, and pepper.

Bake for 15-18 minutes, until the tilapia is flaky and veggies are tender.

Serve immediately or freeze portions for later use.

Heat 1 tablespoon avocado oil in a skillet over medium heat. Cook tilapia for 3-4 minutes per side until golden. Remove and set aside.

In the same skillet, add remaining oil, garlic, and ginger. Sauté for 1-2 minutes.

Add broccoli, bell pepper, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender.

Stir in soy sauce and rice vinegar. Add tilapia back in, breaking into bite-sized pieces, and cook for another 2 minutes. Garnish with cilantro if desired.