2 tbsp. butter
1 1/4 c. oatmeal (quick or old-fashioned, uncooked)
2 tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
1/8 tsp. garlic powder
2 sm. zucchini, cut into 1/4-inch wide strips
6 sole or flounder fillets (about 1 1/4 lb.)
2 tbsp. lemon juice

Saute oats, cheese and seasonings in butter, stirring frequently until golden brown; set aside. Heat oven to 375 degrees. Sprinkle each fillet with 2 rounded tablespoons oat mixture. Divide zucchini evenly atop fillets.

Roll up fillets beginning at wide end; secure with toothpicks. Place seam side down in 8 or 9 inch glass baking dish; sprinkle with lemon juice. Cover with aluminum foil.

Bake 20 to 25 minutes until fish fillets turn opaque; remove to serving plate.

Top with remaining oat mixture. Serve with lemon wedges, if desired.

MICROWAVE OVEN DIRECTIONS:

Melt butter in 8-inch square microwavable dish; add oats, cheese and seasonings. Microwave at high 3 to 4 minutes or until golden, stirring after 2 minutes.

Remove from dish; set aside. Prepare fillets as recipe directs; place seam side down in same dish. Cover with wax paper. Microwave at HIGH 6 to 7 minutes or until fillets turn opaque. Proceed as recipe directs. Makes 6 servings.