Heat oven to 350°F.

Gently flatten the tilapia filets with a mallet or rolling pin until flexible enough to fold over easily.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a skillet over medium high. Add garlic and cook, stirring for about 1 minutes until golden. Add bread crumbs and stir to coat. Cook 5 minutes, stirring occasionally until crumbs are golden. Remove from heat and stir in parsley and parmesan cheese and season with salt and pepper. Set aside.

Wipe out the pan and add the remaining tablespoon of butter and olive oil over medium low heat. Add onions and cook 5 minutes until softened. Add zucchini and cook an additional 5 minutes. Stir in one cup of bread crumb mixture and season with salt and pepper and allow to cool slightly.

Place about a 1/4 of a cup zucchini mixture in the middle of each fish filet and gently wrap the fish around the stuffing. Place seam side down in a non-stick baking pan.

Top each fish roll with the remaining bread crumbs. Drizzle olive oil over the top of the bread crumbs.

Bake for 20 minutes then turn on the broiler and cook an additional 2-3 minutes until the bread crumbs are golden and crispy.