Braised tilapia with zucchini
2 medium, shredded through the large holes of a box grater
Fat free reduced sodium vegetable broth
Roasted red peppers (packed in water)
½ cup(s), chopped
1 small, minced
1 tsp, fronds, fresh, minced
White wine vinegar
1 tsp, finely grated
Uncooked tilapia fillet(s)
24 oz, skinless, (4 fillets)
- 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.
- 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.