Breaded Tilapia with Zucchini Pasta


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Breaded Tilapia with Zucchini Pasta

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Breaded and seasoned tilapia next to fresh zucchini pasta, blistered and halved cherry tomatoes with fresh slices of lemon and mint leaves for garnish

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Everything cooks in the same skillet, so you can make lightly sautéed tilapia and zucchini zoodles without a sink full of dishes. 

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Servings and Ingredients

Serves 4
4 (4 oz) fresh or frozen tilapia fillets
2 small (1 pound) zucchini and/ or yellow summer squashes
Hy-Vee salt and black pepper
2 lemons, divided
½ c. Hy-Vee seasoned bread crumbs
2 tbsp. Hy-Vee Select olive oil, divided
1 c. cherry tomatoes, halved
Fresh mint, for garnish

Things To Grab

  • Julienne slicer or spiralizer
  • Paper towels
  • 2 shallow dishes
  • Large skillet
  • Platter


  1. Thaw tilapia, if frozen. Cut zucchini and/or squashes into pasta-like strands using a julienne slicer or a spiralizer; set aside.
  2. Pat tilapia fillets dry with paper towels; season with salt and black pepper. Place juice from one lemon in a shallow dish. Place bread crumbs in another shallow dish. Dip fillets in lemon juice and coat with bread crumbs.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add tilapia and cook for 5 minutes or until fish flakes easily with a fork, turning once. Transfer fish to a platter; keep warm.
  4. Heat remaining 1 tablespoon oil in same skillet. Add zucchini pasta. Cook and stir over medium heat for 5 minutes or until tender. Remove zucchini pasta from skillet, reserving liquid. Add cherry tomatoes. Cook and stir over medium heat for 2 minutes or until slightly softened. Serve tilapia with zucchini pasta and cherry tomatoes. Quarter remaining lemon; serve one-quarter with each serving for drizzling. If desired, garnish with mint leaves.

Nutrition facts


260 Calories per serving

Amounts Per Serving

  • Total Fat: 11g
  • Cholesterol: 55mg
  • Sodium: 310mg
  • Total Carbohydrates: 17g
  • Protein: 25g

Daily Values

Vitamin A 10%
Vitamin C 60%
Iron 10%
Calcium 8%