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Ingredients
2 Large Zucchini (About 1-1/2 Pounds)
1 1/2 Tsp Ground Cumin
3/4 Tsp Salt, Divided
1/2 Tsp Smoked Paprika
1/2 Tsp Pepper
1/4 Tsp Garlic Powder
4 Tilapia Fillets (6 Oz Each)
2 Tsp Olive Oil
2 Garlic Cloves, minced
1 Cup Pico de GalloDirections
1
Trim the ends of the zucchini and use a spiralizer to create thin strands.2
In a small bowl, mix the ground cumin, 1/2 Tsp Salt, smoked paprika, pepper, and garlic powder. Sprinkle the seasoning mixture generously on both sides of each tilapia fillet.3
Heat the olive oil in a large nonstick skillet over medium-high heat. Cook the tilapia in batches for 2-3 minutes per side until it flakes easily with a fork. Remove from the pan and keep warm.4
In the same skillet, add the minced garlic and zucchini strands. Sauté for 1-2 minutes until the zucchini is slightly softened, tossing constantly with tongs to prevent overcooking.5
Sprinkle the remaining 1/4 Tsp Salt over the zucchini. Plate the zucchini noodles alongside the cooked tilapia and top with pico de gallo.Download the app
Scan the QR code to download the Lazy Keto app, available on the Apple App Store and Google Play Store.
Nutrition Facts
4 servings
Calories
245
% Daily value*
Total Fat 5.9g
4%
Saturated Fat 1.47g
7%
Cholesterol 85mg
28%
Sodium 938.58mg
39%
Total Carbohydrate 8.53g
21%
Dietary Fiber 1.98g
8%
Included Sugar 3.46g
Net Carbohydrates 6.55g
33%
Protein 36.52g
49%
Vitamin D 5.27mcg
26%
Calcium 56.04mg
4%
Iron 2.21mg
12%
Potassium 988.22mg
40%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
