Adjust rack to top position and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl; bring to room temperature. Wash and dry produce.

Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve, peel, and finely dice onion. Peel and mince or grate garlic. Roughly chop olives. Roughly chop parsley.

Pat tilapia* dry with paper towels; rub all over with ½ TBSP olive oil (1 TBSP for 4 servings). Season all over with salt and pepper. Transfer to a baking sheet.

Roast on top rack until tilapia is cooked through and flakes easily with a fork, 10-12 minutes.

While tilapia cooks, heat ½ TBSP olive oil (1 TBSP for 4 servings) in a large pan over medium-high heat. Add zucchini and onion; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. TIP: If your pan seems dry, add another splash of olive oil.

Add garlic and a big pinch of salt. Cook, stirring frequently, until fragrant, 1-2 minutes.

To pan with zucchini and onion, stir in olives, crushed tomatoes, miso sauce concentrate, half the parsley, half the basil paste, half the Italian Seasoning, ¼ cup water, and ½ tsp sugar (for 4 servings, use all the Italian Seasoning, ½ cup water, and 1 tsp sugar). Bring to a simmer; cook, stirring occasionally, until sauce has thickened slightly, 4-5 minutes.

Remove from heat; season with salt and pepper to taste.

While puttanesca cooks, to bowl with softened butter, add remaining parsley, remaining basil paste, a pinch of salt, and pepper; stir to combine.

Halve baguette lengthwise and toast until golden brown. Spread cut sides with basil butter and halve on a diagonal.

Divide zucchini puttanesca between shallow bowls; top with tilapia. Serve with basil butter toast on the side.