Thoroughly rinse produce and pat dry. Seed and dice red peppers into 1" pieces. Cut tomatoes into a ½" dice. Cut olives into ¼" slices. Peel onion. Thinly julienne half and cut other half into a ½" dice. Slice jalapeño into ¼" rounds. Zest lime and cut into quarters. Dice zucchini and yellow squash into 1" pieces. Stem cilantro and mince leaves.

Heat medium pan over medium high heat and add 2 tsp. olive oil to pan. Season tilapia with a pinch of salt and pepper on both sides. Sear first side until golden brown. Remove tilapia from pan to a plate and wipe pan clean.

Use the pan you just cooked tilapia in and reheat over medium heat. Add 1 tsp. olive oil and cook diced onions until tender, about 5 minutes. Add the tomatoes, jalapeños (to taste), green olives, juice from half of lime, 3 Tbsp. water, and a pinch of salt and pepper (be careful with the salt; the olives already bring plenty of salt!). Bring to a boil and boil for 3 minutes.

Place tilapia in sauce, browned side up. Reduce heat to medium and simmer until fish is cooked, about 4-5 minutes. Add minced cilantro to sauce.

Heat another medium pan over medium high heat. Add 2 tsp. olive oil. Add zucchini, yellow squash, red peppers, and sliced onions to pan and sauté until browned and tender, about 5 minutes. Add lime zest and a pinch salt and pepper and toss. Top with crumbled queso fresco.

Place zucchini mixture on plate. Lay tilapia against zucchini. Spoon sauce around tilapia.