Parmesan-Crusted Tilapia with Roasted Zucchini
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $15.50
- Nutrition
- 390 cal · 38g protein
- quick
- sheet-pan
- kid-favorite
- high-protein
🍳 1 pan · Picky-eater safe bet: cheese
Parmesan-Crusted Tilapia with Roasted Zucchini is a Italian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $16 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Eggs · Gluten · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb tilapia fillets
- ½ cup parmesan cheese
- ½ cup panko breadcrumbs
- 1 tsp Italian seasoning
- 2 tbsp mayonnaise
- 3 count zucchini
- 2 tbsp olive oil
- 1 count lemon
- 1/2 tsp salt
Steps
- Heat the oven to 425°F. Slice the zucchini into rounds, toss with 1 tbsp oil and salt, and spread on one side of a sheet pan.
- Mix the parmesan, panko, Italian seasoning, and remaining oil.
- Pat the tilapia dry, place on the other side of the pan, brush with a thin layer of mayo, and press the parmesan mixture on top.
- Bake 12 to 15 minutes, until the crust is golden and the fish flakes easily or reaches 145°F.
- Serve with lemon wedges.
- Picky eater? Serve the crusty fish and roasted zucchini plain, with the lemon on the side.
- Make ahead: slice the zucchini and mix the parmesan topping up to a day ahead, and keep both covered in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 12 g
- Fiber
- 3 g
- Sugar
- 4 g
- Fat
- 21 g
- Saturated fat
- 6 g
- Sodium
- 520 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop