Recipe
Author
Hy-Vee Test Kitchen
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Description
Everything cooks in the same skillet, so you can make lightly sautéed tilapia and zucchini zoodles without a sink full of dishes.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
- Thaw tilapia, if frozen. Cut zucchini and/or squashes into pasta-like strands using a julienne slicer or a spiralizer; set aside.
- 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.
- 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.
- 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
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 55mg
- Sodium: 310mg
- Total Carbohydrates: 17g
- Protein: 25g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 60%
0%
Iron 10%
0%
Calcium 8%