Tilapia with Zucchini & Tomatoes

Servings: 4



  • 4 Tilapia Filets
  • 1 tsp Kosher Salt
  • 1 Large Zucchini, cut into ½” half-moons
  • 1 Pint Grape Tomatoes, halved
  • ¼ Cup E.V Olive Oil + ⅛ Cup
  • 2 TBSP + ½ TBSP Texy-Mexy Seasoning Blend
Tilapia with Zucchini & Tomatoes

Notes* Serve over a bed of buttery orzo or your favorite 90-Second Microwaveable Rice Pouch.


Step 1:

Preheat oven to 425 degrees F.

Step 2:

For large filets, use two sheet pans and divide 2 filets and half of the vegetables per pan. Otherwise, place 4 filets and sprinkle the zucchini and tomatoes in the spaces between the filets.

Step 3:

Pat filets dry with paper towels and season with salt on both sides.

Step 4:

Rub ¼ cup of olive oil into filets. Season with 2 TBSP Texy-Mexy on both sides.

Step 5:

Pour remaining olive oil over vegetables and season with remaining Texy-Mexy Seasoning.

Step 6:

Place in oven and cook for 12-15 minutes or until tilapia is cooked through and flaky and zucchini is tender.

Step 7:

Serve immediately.