Friday night dinner should be made of things like pizza, take-out Thai food, or on a chilly autumn night, meatballs that have been simmering in the crockpot all day. This is what I was thinking of all day, and planned dinner of tilapia and zucchini just wasn’t exciting me. Perhaps if I wasn’t trying to drop a few pounds, I would have succumbed to pizza. But, that was not an option, given the past few days of Rosh Hashanah feasting, and a wedding this weekend involing a dress which may or may not zip!
So anyway, back to my health-conscious dinner. Which really was not exciting me, that is, until I saw the Penzey’s lemon pepper seasoning (a free sample!) sitting in my spice cabinet. I knew I wanted to somehow roast the tilapia with tomatoes, but it needed something different. A little zing, perhaps! Lemon pepper could provide that. I found myself sauteing lots of fresh garlic and a pinch of crushed red pepper, and then simmering with tomatoes on the stovetop. I then nestled in the tilapia filets and sprinkled yummy capers all over the top. A little time in the oven, and then we were enjoying some truly tasty and tangy tilapia.
Along with the tilapia, we had zucchini boats stuffed with cottage cheese. It doesn’t sound too great just like that, but when I tell you that the cottage cheese was mixed with lots of garlic and basil and that the top was sprinkled with pecorino romano, you better believe this was yet another husband-approved-cottage-cheese-item.
Tangy Tomato Tilapia
2 tilapia filets, about 6 oz each
2-3 cloves of garlic, minced
2 tsp olive oil
a pinch of crushed red pepper
1/2 tsp lemon pepper seasoning
14oz can diced tomatoes
1 tbsp drained capers
In a oven-proof skillet over medium heat, heat the olive oil. Add the garlic and saute about 1 minute; add the crushed red pepper and lemon pepper and cook 30 seconds more. Add tomatoes, bring to a boil, and reduce heat to a simmer; cook for about 5 minutes until slightly thickened. Remove from heat and place the tilapia in the pan, spooning some of the tomatoes over the filets. Top with capers. Place skillet in a preheated 350F oven and bake for 15-20 minutes, until fish is opaque and flakes easily.
Stuffed Zucchini Boats
1 large zucchini
1/2 cup low fat cottage cheese
2 cloves of garlic, minced
1 tbsp slivered fresh basil
salt & pepper
2 tbsp pecorino romano cheese, grated
Slice the zucchini in half lengthwise, and using a spoon, gently scrape out the seeds and a bit of the flesh, leaving a shell. Place in a baking dish, spray with olive oil nonstick spray, and season with salt and pepper. Bake in a preheated 350F oven for about 10 minutes. Meanwhile, mix cottage cheese, garlic, and basil. Season with salt & pepper. Remove zucchini from oven, and carefully spoon in cottage cheese mixture. Sprinkle the boats with the grated pecorino romano. Bake for another 10 minutes or so, until lightly browned on top.