Tilapia and zucchini noodles

Preheat your oven to 180°C (350°F).
Place the tilapia fillets on a baking sheet lined with parchment paper.
In a small bowl, mix the minced garlic, olive oil, dried oregano, salt, and pepper. Drizzle this mixture over the tilapia fillets.
Lay lemon slices on top of the tilapia fillets.
Bake in the preheated oven for 15-20 minutes or until the tilapia is cooked through and flakes easily with a fork.
While the tilapia is baking, prepare the zucchini noodles (zoodles). Use a spiralizer or a julienne peeler to turn the zucchinis into noodles.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the zucchini noodles to the skillet. Season with salt and pepper. Sauté the zoodles for 2-3 minutes, just until they start to soften. Be careful not to overcook them; they should remain slightly crunchy.
Serve the cooked tilapia fillets over a bed of zucchini noodles.
Garnish with fresh herbs or a squeeze of lemon juice, if desired.
This recipe offers a low-carb, diabetes-friendly option with lean protein from tilapia and nutritious zucchini noodles. Adjust the portion sizes according to your dietary needs, and consider consulting with a healthcare professional for personalized dietary guidance.