Braised Tilapia with Zucchini
- Total Time
For added oomph, consider serving with a sprinkle of hot red pepper flakes, toasted breadcrumbs or finely grated Parmesan cheese.
uncooked zucchini2 medium, shredded through the large holes of a box grater
fat free reduced sodium vegetable broth½ cup(s)
roasted red peppers (packed in water)½ cup(s), chopped
uncooked shallot(s)1 small, minced
dill1 tsp, fronds, fresh, minced
white wine vinegar1 Tbsp
lemon zest1 tsp, finely grated
table salt½ tsp
black pepper½ tsp
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.