Mince cilantro.

Trim zucchini and yellow squash ends and cut into 1/4" rounds. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Finely chop pepitas.

Place zucchini and yellow squash on prepared baking sheet and top with 2 tsp. olive oil, 1/3 the garlic and parsley seasoning (reserve remaining for trout and gremolata), 3/4 the onion salt (reserve remaining for trout), and a pinch of pepper. Massage oil and seasonings into vegetables. Spread into a single layer and evenly top with cheese (reserve 2 tsp. for gremolata).

Roast in hot oven until vegetables are tender, 12-14 minutes.

While vegetables roast, continue recipe.

Pat trout dry and season flesh side with half the remaining garlic and parsley seasoning (reserve remaining for gremolata) and remaining onion salt.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add trout, skin-side up, to hot pan. Cook until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner.

While trout cooks, continue recipe.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add pepitas and a pinch of salt and pepper to hot pan. Stir often until toasted, 2-3 minutes.

Remove from burner. Transfer to a mixing bowl and let cool, 3 minutes.

Once cool enough to handle, add cilantro, lemon juice, 2 tsp. olive oil, remaining garlic and parsley seasoning, and remaining cheese to mixing bowl with pepitas. Stir to combine.

Plate dish as pictured on front of card, topping trout with gremolata. Bon appétit!