Tilapia Piccata with roasted zucchini

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Step 1

Turn oven on to 425 degrees. Let preheat, at least 10 minutes

Step 2

Prepare a baking sheet with foil and cooking spray

Step 3

Trim zucchini ends and cut into 1/2" rounds. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted. Mince capers. Pat tilapia dry and season both sides with garlic and parsley seasoning, 1/4 tsp. salt, and a pinch of pepper.

Step 4

Place zucchini on prepared baking sheet and toss with potato spice seasoning and Italian seasoning. Spread into an even layer. Roast in hot oven, 8 minutes. While zucchini roasts, continue recipe.

Step 5

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add tilapia to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Remove from burner. Transfer tilapia to a plate and tent with foil. Wipe pan clean and reserve.

Step 6

After 8 minutes, carefully remove sheet from oven and top zucchini evenly with cheese. Roast again in hot oven until zucchini is tender and cheese is melted and browned, 8-10 minutes. Carefully remove from oven. While zucchini roasts, continue recipe.

Step 7

Return pan used to cook tilapia to medium heat. Add capers to hot pan and stir often, 1 minute. Add butter and stir constantly until melted and combined, 30-60 seconds. Add 1 tsp. water and stir to combine. Remove from burner. Plate dish as pictured on front of card, topping tilapia with sauce. Bon appétit!

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