Braised tilapia with zucchini

0 - 2
PersonalPoints™ per serving
Total Time
2 hr 45 min
20 min
2 hr 25 min
We don't often think of braising when it comes to delicate fish. The beauty of this recipe is that the vegetables cook down until they are luscious and velvety and then the tilapia fillets are added for the last bit of cooking. They absorb lots of the flavorful goodness from the vegetables and sauce in the slow cooker until they are perfectly cooked and just opaque all the way through. 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.