Before starting, preheat the oven to 450˚F.Wash and dry all produce.Zest Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) zesty! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Zesty Garlic Blend, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, measure out 2 tbsp (4 tbsp) mayo to coat tilapia. (NOTE: Reserve remaining mayo for DIY tartar sauce in step 4.)Combine breadcrumbs and 1 tsp (2 tsp) oil in a small bowl.Pat tilapia dry with paper towels, then place on another parchment-lined baking sheet.Season top of tilapia with remaining Zesty Garlic Blend, salt and pepper. Spread measured mayo over top. Top with breadcrumb mixture, pressing down gently to adhere.Roast in the top of the oven until breadcrumbs are golden and tilapia is cooked through, 14-17 min.**

Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Zest, then juice half the lemon. Cut remaining lemon into wedges.Drain pickles. Very finely chop 2 tbsp (4 tbsp) pickles.

Add reserved mayo, chopped pickles, 1 tsp (2 tsp) lemon juice and 1/4 tsp lemon zest to a medium bowl. (NOTE: Reference zest guide.) Season with pepper, then stir to combine.

Heat a large non-stick pan over medium-high heat.When hot, add 1 tsp (2 tsp) oil, then zucchini. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min.

Divide tilapia, potato coins, zucchini and remaining pickles between plates. Serve DIY tartar sauce alongside for dipping. Squeeze a lemon wedge over top, if desired.