ZUCCHINI & TILAPIA CUPS WITH HONEY SRIRACHA DRIZZLE #RSC
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
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
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
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.
DEEP DISH ZUCCHINI CORNBREAD CRUST PIZZA #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This hearty deep dish pizza is packed with flavor, Reynolds Wrap makes it an easy clean-up and it's a great way to use up those over-abundant zucchini!
Provided by mmleverette
Categories < 60 Mins
Time 38m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees F. Line a 13 x 9-inch baking dish with Reynolds Non-Stick Foil. Brush foil with olive oil. Press excess liquid from zucchini. Place in a large bowl and add eggs, cornmeal mix, corn kernels, salt and pepper. Mix well and spread evenly into pan. Bake for 8 minutes. Remove from oven and reduce heat to 350 degrees F. Cover zucchini cornbread crust with pasta sauce. Evenly sprinkle on olives, onions, bell pepper, oregano and basil. Top with grated cheese. Bake for 15 minutes or until bubbly. Cool slightly and cut into squares.
Nutrition Facts : Calories 689.8, Fat 41.2, SaturatedFat 17.7, Cholesterol 204.2, Sodium 1852.8, Carbohydrate 53.1, Fiber 7.3, Sugar 18.4, Protein 28.9
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