Braised Tilapia with Zucchini

Total Time
2 hr 45 min
20 min
2 hr 25 min
For added oomph, consider serving with a sprinkle of hot red pepper flakes, toasted breadcrumbs or finely grated Parmesan cheese.


uncooked zucchini

2 medium, shredded through the large holes of a box grater

fat free reduced sodium vegetable broth

½ cup(s)

roasted red peppers (packed in water)

½ cup(s), chopped

uncooked shallot(s)

1 small, minced


1 tsp, fronds, fresh, minced

white wine vinegar

1 Tbsp

lemon zest

1 tsp, finely grated

table salt

½ tsp

black pepper

½ tsp

uncooked tilapia fillet(s)

24 oz, skinless, (4 fillets)


  1. Stir zucchini, broth, red pepper, shallot, dill, vinegar, zest, salt and pepper in a 4- to 5-quart slow cooker. Cover and cook on high for 2 hours or on low for 4 hours.
  2. Slip fish fillets into vegetable mixture, overlapping as necessary. Cover and cook on high for 15 minutes, or until fish flakes when prodded with a fork. Use a large metal spatula to transfer fillets to four serving bowls; divide sauce among them. Serving size: 1 fish fillet and 2/3 cup vegetables and sauce.

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