Best 3 Zucchini Tilapia Cups With Honey Sriracha Drizzle Rsc Recipes

If you are looking for an easy and delicious way to prepare tilapia, look no further than these zucchini tilapia cups with honey sriracha drizzle. This recipe combines the delicate flavor of tilapia with the fresh taste of zucchini and is topped with a sweet and spicy honey sriracha drizzle. It's a quick and easy meal that's perfect for a healthy lunch or dinner.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI & TILAPIA CUPS WITH HONEY SRIRACHA DRIZZLE #RSC

Zucchini & Tilapia Cups With Honey Sriracha Drizzle #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. Bite size food is always a favorite in our house. These cups and delicious and fun to eat

Provided by May I Have That Rec

Categories Corn

Time 1h5m

Yield 24 cups, 6 serving(s)

Number Of Ingredients 18

Ingredients

2 zucchini
1/2 cup frozen corn, thawed
1/2 teaspoon toasted sesame oil
1 teaspoon soy sauce
2 teaspoons seasoned rice vinegar
1 teaspoon white sesame seeds
2 teaspoons black sesame seeds, divided
4 tilapia fillets, seasoned with
salt and pepper
2 teaspoons extra virgin olive oil
24 wonton wrappers, squares
3 tablespoons extra virgin olive oil
2 tablespoons honey
2 tablespoons lemon juice, freshly squeezed
1 teaspoon fresh ginger, grated
1/4 teaspoon chili sauce, use less if you like it less spicy (Sriracha)
24 sheets Reynolds Wrap Foil, cut in 4-inch x 3 . 5-inch squares
4 sheets Reynolds Wrap Foil, cut in 7-inch pieces

Steps:

In a medium bowl cut zucchini in half length wise and make ribbons using a vegetable peeler.
Add corn.
Season with sesame oil, soy sauce, rice vinegar, sesame seeds (use only 1tsp of black sesame seeds). Toss well to coat and set aside in the fridge.
Pre-heat oven to 375°F.
Place each seasoned tilapia fillet on a 7" piece of foil. Drizzle some extra virgin olive oil and close the foil around it creating a loose pouch. Bake for 20 minutes.
On a 24 muffin tin pan place the 4"x 3.5" pieces of foil in each muffin tin, pressing in the middle to create a cup.
Brush each wonton wrapper with oil on both sides. Place each wonton wrapper on the foil pressing in the middle to form a cup.
Bake for 7-8 minutes until edges start to get golden brown. Wonton cups may need a little more time depending on the thickness. Check on them after 7 minutes and add one minute at a time if necessary. Let them cool.
To make the sauce mix together honey, lemon juice, grated ginger and sriracha.
To assemble the cups put a little zucchini and corn mixture in the cup. Place a small piece of baked tilapia on top drizzle about 1/2 tsp of honey sriracha sauce and add some black sesame seeds on top.
Enjoy.

ZUCCHINI CUPS

Zucchini Cups image

Just in time for the bountiful harvest! A change from the usual recipes, these can be appetizers when made in mini muffin tins. For a side dish, use regular size tins. This recipe came from the Pittsburgh Post Gazette.

Provided by Jezski

Categories Vegetable

Time 35m

Yield 12 zucchini cups

Number Of Ingredients 7

Ingredients

cooking spray, for spritzing the pan
3 ounces grated mozzarella cheese
2 cups unpeeled zucchini, grated, about 1 large zucchini
1/2 small onion, minced
2 large eggs, beaten
salt & freshly ground black pepper
1/2 cup fresh breadcrumb

Steps:

Preheat the oven to 375 degrees.
Spritz 6 to 12 muffin cups (depends on how much of the mixture you put in each tin as well as the size of the tin) with baking spray. Spray heavily to avoid sticking.
In a large bowl, combine all the ingredients, mixing well.
Pour batter into prepared muffin cups and bake for 25 to 30 minutes. Serve hot or warm.
Tip: It's best to squeeze out the zucchini to get it as dry as possible.

CRISPY SHRIMP PHYLLO CUPS #RSC

Crispy Shrimp Phyllo Cups #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This appetizer makes a statement with Sriracha sauce adding some kick to a healthy, pop-in-your-mouth appetizer! Your guests get a surprise crunch with baby carrots and red pepper in these morsels!

Provided by kitchenchemistrypro

Categories Weeknight

Time 48m

Yield 30 mini cups, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon butter, unsalted
1/3 cup baby carrots, finely chopped
1/3 cup red pepper, sweet, finely chopped
1 1/2 tablespoons shallots, finely chopped
1/2 cup shrimp, cooked and finely chopped
1 (1 ounce) package Hidden Valley® Original Ranch® Dressing and Seasoning Mix
1/2 cup cream cheese, not fat free
1/4 cup parmesan cheese, grated
1 tablespoon chives, chopped
1 teaspoon lemon juice, fresh
1/2 teaspoon sriracha sauce, found in Asian aisle
2 (2 ounce) packages miniature phyllo cups

Steps:

Preheat oven to 350 degrees.
In a small skillet, melt butter over medium heat; add carrots, red pepper and shallot. Sauté for 3-5 minutes or until crisp-tender. Remove from heat and set aside.
In a small bowl, combine shrimp and 1Tbsp. of Hidden Valley Original Ranch Seasoning; toss to coat. Add cream cheese, Parmesan cheese, chives, lemon juice and Sriracha sauce; mix until blended. Stir 1 tablespoons of Hidden Valley Original Ranch Seasoning and reserved carrot mixture; mix well.
Place phyllo cups on a baking sheet. Carefully spoon a teaspoonful of shrimp mixture into each cup (do not overfill).
If serving immediately, bake for 8 minutes or until lightly browned. Drizzle with Sriracha or sprinkle with additional chives if desired.
May be made up to 2 hours in advance, refrigerated and then baked.

Nutrition Facts : Calories 162, Fat 10.8, SaturatedFat 5.9, Cholesterol 30, Sodium 235.7, Carbohydrate 12, Fiber 0.7, Sugar 1.4, Protein 4.3

Tips:

For crispy zucchini cups, make sure to slice them thinly and cook them until they are slightly browned.
To make the honey sriracha drizzle, simply whisk together honey, sriracha, soy sauce, and rice vinegar.
If you don't have tilapia, you can use another mild-flavored fish, such as cod or flounder.
For a vegetarian option, omit the fish and add more vegetables to the zucchini cups.
Serve the zucchini tilapia cups with your favorite sides, such as rice, quinoa, or roasted vegetables.

Conclusion:

Zucchini tilapia cups with honey sriracha drizzle are a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The zucchini cups are crispy and flavorful, and the tilapia is cooked to perfection. The honey sriracha drizzle adds a sweet and spicy kick that takes this dish to the next level. Whether you are serving it for a family meal or a party, these zucchini tilapia cups are sure to be a hit!