Zucchini Tilapia Cups with Honey Sriracha Drizzle Rsc
Elevate your weeknight dinner or impress your guests with these Zucchini Tilapia Cups with Honey Sriracha Drizzle! This creative recipe turns hollowed-out zucchini into perfectly crisp, edible vessels for tender, flaky tilapia seasoned with garlic, paprika, and a hint of black pepper. The final touch is a sweet and spicy honey sriracha drizzle that adds a bold punch of flavor, perfectly balanced with a squeeze of fresh lemon juice. Ready in just 40 minutes, these gluten-free, low-carb cups are a beautiful and healthy option for appetizers or light entrees. Garnished with fresh parsley and bursting with vibrant flavors, this dish is as visually stunning as it is delicious. Perfect for family dinners or sharing at your next gathering!
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Recipe Information
Ingredients
- 3 large Zucchinis
- 3 fillets Tilapia fillets
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Honey
- 1 tablespoon Sriracha sauce
- 2 tablespoons Fresh parsley
- 1 small Lemon
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchinis into thick, even sections about 2 inches tall. Scoop out the center of each section using a spoon to create hollow cups, leaving the bottom intact.
Drizzle 1 tablespoon of olive oil over the zucchini cups and sprinkle lightly with salt and pepper. Arrange the cups on a baking sheet lined with parchment paper.
Cut the tilapia fillets into smaller pieces to fit snugly into the zucchini cups. Season each piece with garlic powder, paprika, remaining salt, and pepper.
Stuff each zucchini cup with a piece of seasoned tilapia.
Bake the zucchini cups in the oven for 15-18 minutes, or until the tilapia is cooked through and flaky.
While the cups are baking, prepare the honey sriracha drizzle. In a small bowl, whisk together the honey, sriracha sauce, and a squeeze of fresh lemon juice until smooth.
Once the zucchini cups are cooked, remove them from the oven and drizzle the honey sriracha mixture over the top of each cup.
Garnish with freshly chopped parsley and an additional squeeze of lemon juice for brightness.
Serve immediately as an appetizer or pair with a side salad for a light entrée.
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1734 mg | 75% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 62.0 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3738 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
