This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

Even picky eaters will love these easy homemade zucchini pancakes that taste like zucchini bread in pancake form. Serve with melty butter and warm maple syrup for a fabulous weekend brunch or holiday breakfast. Zucchini pancakes go extremely well with crispy bacon and fresh fruit.

WHAT ARE ZUCCHINI PANCAKES?

Zucchini breakfast pancakes are made from old-fashioned pancake batter that has shredded zucchini and ground cinnamon added to it. They taste like zucchini bread and are a great way to use up any extra zucchini from your garden. Serve them with butter and warm maple syrup.

INGREDIENTS

This section explains how to choose the best ingredients for zucchini breakfast pancakes, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these homemade zucchini pancake ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry Ingredients: flour, sugar, baking soda, baking powder, vanilla extract
• Refrigerated/Frozen Ingredients: butter, egg, milk
• Produce Ingredients: zucchini
• Spices: salt, cinnamon

WHAT TO MAKE NEXT: If you love fluffy pancakes then you’ll love Andrea’s Pumpkin Pecan Pancakes.

INSTRUCTIONS

This section shows how to cook zucchini pancakes in a skillet on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: First, shred the zucchini, using a food processor or box grater. Then place shredded zucchini in a cheesecloth or cloth napkin and squeeze out any excess liquid.

MAKE BATTER: In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon. Then add melted butter, lightly beaten egg, vanilla, milk and zucchini to the bowl. Mix until just combined. Do not overmix.

COOK: Heat a skillet over medium heat and spray with non-stick cooking spray. Then pour ¼ cup of batter into the hot skillet. Only flip the pancake when the bubbles in the center of the pancake begin to burst. Remove from the skillet when both sides are golden brown.

SERVE: Serve immediately with butter and warm maple syrup.

WHAT TO MAKE NEXT: If you love everything zucchini then you’ll love our Air Fryer Zucchini Fries.

HOW TO STORE

Refrigerate: Leftover pancakes can be stored in an airtight container or ziplock bag in the fridge for up to 3 days.

Freeze: Store pancakes in a freezer safe container or bag and freeze for up to 3 months. We recommend putting small sheets of parchment paper between the pancakes before freezing. This way you can easily take out individual portions.

Defrosting: Thaw overnight in the refrigerator or for a couple of hours on the counter. Then reheat in the microwave.

WHAT TO SERVE WITH ZUCCHINI PANCAKES

These amazingly fluffy pancakes go great with Instant Pot Egg Bites, crispy bacon, and fresh fruit.

MORE BREAKFAST RECIPES

We love making big family breakfasts on weekends and holidays. Some of our favorite recipes are Overnight French Toast Casserole, Sausage Breakfast Pizza, and Blueberry French Toast Casserole.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking zucchini breakfast pancakes.

Make your oven baked tomato and mozzarella stuffed chicken even more special by using homemade balsamic glaze. Have you tried our recipe for balsamic reduction? You won’t believe how easy and yummy it is!

WHAT IS CAPRESE STUFFED CHICKEN BREAST?

Boneless, skinless chicken breasts seasoned with sun dried tomato oil and spices. Then stuffed with a mouthwatering blend of fresh tomato and mozzarella slices, fresh basil leaves and sun dried tomatoes. Caprese chicken is seared in a skillet and glazed with balsamic reduction before cooked to perfection in the oven.

CAPRESE STUFFED CHICKEN INGREDIENTS

This section explains how to choose the best ingredients for tomato and mozzarella stuffed chicken, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these oven baked caprese chicken ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Chicken breasts: Use small to medium sized boneless, skinless chicken breasts. If the chicken breast is too thick it will take longer to cook. For thick chicken breasts, pound flatter with a meat tenderizer after cutting the slit.
• Tomatoes: Vine ripe or roma tomatoes work well with this recipe.
• Sun Dried Tomatoes
• Mozzarella Cheese: Use fresh mozzarella slices, not low moisture cheese.
• Fresh Basil: Get a ready to use basil plant at the grocery store. It usually lasts you quite a while to make many delicious recipes. Packaged basil leaves only last for a very short time and start to look unappetizing quite quickly.
• Garlic
• Balsamic Glaze: Use your favorite store bought balsamic reduction or make your own. Check out our super easy and quick recipe for homemade balsamic glaze. It tastes incredible!
• Italian seasoning: You can substitute plain oregano, or make your own Italian seasoning by mixing oregano, dried basil, and thyme.
• Salt
• Pepper

INSTRUCTIONS

This section shows how to cook tomato and mozzarella stuffed chicken in the oven, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

PREPARE AND SEASON: With a sharp knife, cut down the center of the breast, lengthwise. Combine the salt, pepper, and Italian seasoning. Pour 1 teaspoon of sun dried tomato oil over each breast. Rub it around. Then sprinkle with seasonings. Rub all over inside and out of each breast.

🔴 TIP: Poke toothpicks into the chicken to close after stuffing. The toothpicks should be at a 45 degree angle and poke in and out of the chicken on the cut side to keep it closed while cooking.

SEAR IN SKILLET: In an ovenproof skillet, heat 1 tablespoon of oil. Add the chicken, cooking just to sear each side. About 4 minutes on each side. Add balsamic glaze to the pan around the chicken. Turn the chicken to coat in the glaze.

🔴 TIP: Divide chicken before searing. If all 4 chicken breasts don’t fit into the pan at first, put 3 in. After turning once they will have shrunk in size enough to put the 4th into the pan. You can remove the other 3 for a moment so they don’t cook longer than the 4th.

COOK IN THE OVEN: Transfer the pan to the oven. Cook for 10-12 minutes or until the chicken has reached 165°F and the cheese has melted.

🔴 TIP: Check the temperature of the chicken, by poking the thermometer through the thickest part of the chicken to make sure the whole piece is cooked through. Remove from oven immediately when internal temperature reaches 165°F. Smaller breasts may need to be removed before larger breasts.

FINISH: Remove the toothpicks and drizzle with the pan juices. Garnish with basil chiffonade.

HOW TO MAKE TOMATO AND MOZZARELLA STUFFED CHICKEN AHEAD

In order to speed up preparation time you can prepare the chicken by cutting the slits and seasoning the meat with sun dried tomato oil and spices. Store in an airtight container in the fridge for up to 24 hours.

You can also prepare the filling by making stacks of tomato slices, mozzarella, sun dried tomatoes and basil. Put the filling stacks on a plate and cover with foil. Make sure you keep the filling unseasoned, because otherwise the tomatoes will release their juices.

STORAGE TIPS

Refrigerate: Store cooled leftovers in an airtight container or ziploc bag in the fridge for up to 3 days.

Reheat: You can slice up the cold caprese stuffed balsamic chicken and use it to make a sandwich with crusty white bread. Add some arugula salad and a drizzle of pesto and enjoy! To reheat, simply pop in the microwave or put back into the oven until heated through.

Freeze: We do not recommend freezing this dish, as the tomatoes loose their texture in the freezer.

WHAT TO SERVE WITH BALSAMIC CHICKEN

Serve tomato and mozzarella stuffed chicken breasts with jasmine rice, or a healthy side dish, such as a crunchy salad. We especially love Italian salad or Greek salad with caprese chicken breast. Or if you prefer to make your side dish in the air fryer, check out our air fryer carrots with balsamic glaze and air fried broccoli.

Copycat lion house rolls are also a great addition to oven baked balsamic chicken, because you want to mop up all the tasty pan juices.

MORE CAPRESE RECIPES

If you love love caprese stuffed chicken breast you’ll enjoy our fresh caprese salad, caprese stuffed portobello mushrooms, juicy caprese chicken thighs or mouthwatering caprese pizza.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking mozzarella stuffed chicken.

Make your tomato and mozzarella chicken thighs extra special by using homemade balsamic reduction.

WHAT ARE CAPRESE CHICKEN THIGHS?

Boneless, skinless chicken thighs seasoned with oil and Italian spices, then seared in a skillet and glazed with balsamic reduction. Caprese chicken is topped with a mouthwatering blend of fresh tomatoes and mozzarella slices, before cooked to perfection in the oven. Garnished with fresh basil, this dish represents the colors of the Italian flag, green-white-red.

CAPRESE CHICKEN THIGHS INGREDIENTS

This section explains how to choose the best ingredients for chicken with mozzarella and tomatoes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these oven baked balsamic chicken thighs ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Chicken Thighs: Use defrosted boneless, skinless thighs for best results.
• Italian Seasoning: You can substitute plain oregano, or make your own Italian seasoning by mixing oregano, dried basil, and thyme.
• Salt
• Black Pepper
• Oil: We recommend using olive oil or avocado oil.
• Garlic
• Balsamic Glaze: Use your favorite store bought balsamic reduction or make your own. Check out our super easy and quick recipe for homemade balsamic glaze. It tastes incredible! If you’re eating Keto, omit the balsamic glaze. You can use a straight balsamic vinegar.
• Tomatoes: Cherry tomatoes work best for this recipe, because they add an intense, slightly sweet tomato flavor. You can also use grape tomatoes.
• Mozzarella: Use fresh mozzarella slices, not low moisture cheese.
• Fresh Basil: Get a ready to use basil plant at the grocery store. It usually lasts you quite a while to make many delicious recipes. Packaged basil leaves only last for a very short time and start to look unappetizing quite quickly.

INSTRUCTIONS

This section shows how to cook balsamic chicken thighs in the oven, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

SEASON THE CHICKEN: Drizzle the chicken thighs with oil and spices, then rub the seasonings well into all sides of the meat.

🔴 TIP: Use defrosted boneless skinless thighs, because frozen chicken thighs do not absorb the seasonings as well. Additionally frozen thighs take longer in the oven and might cause the balsamic glaze to burn.

🔴 TIP: Don’t skip the browning of the chicken, because it seals up the outside of the chicken and therefore keeps the moisture inside the meat while roasting in the oven.

MAKE GLAZE: Add the garlic to the pan and sautée for a minute. Then add balsamic reduction and stir to combine. Coat chicken with the glaze on all sides then add half of the tomatoes.

COOK IN THE OVEN: Now transfer the chicken to the oven and cook for 20 minutes.

MELT THE CHEESE: Top the almost done balsamic chicken thighs with slices of fresh mozzarella. Then return to the oven and finish cooking till an inside temperature of 165ºF is reached.

🔴 TIP: Check the temperature of the chicken, by poking the thermometer through the thickest part of the chicken to make sure the whole piece is cooked through. Remove from oven immediately when internal temperature reaches 165°F.

SERVE: Top caprese chicken thighs with more sliced tomatoes, fresh basil chiffonade and drizzle with pan juices. Serve and enjoy!

STORAGE TIPS

Refrigerate: Store cooled leftovers in an airtight container or ziploc bag in the fridge for up to 3 days.

How to use leftovers: You can slice up the cold caprese balsamic chicken thighs and use them to make a sandwich with crusty white bread. Add some arugula salad, fresh tomato slices and a drizzle of pesto and enjoy!

Reheat: To reheat, simply pop in the microwave or put back into the oven until heated through.

Freeze: Leftover chicken thighs can be frozen in a freezer safe container for up to 3 months. We do not recommend freezing the tomatoes though, as they loose their texture in the freezer.

WHAT TO SERVE WITH CAPRESE CHICKEN THIGHS

Serve tomato and mozzarella topped chicken thighs with jasmine rice, or a healthy side dish, such as a crunchy salad. Try our delicious and colorful Italian salad or amazing Greek salad with caprese chicken thighs.

Or if you prefer to make your side dish in the air fryer, check out our air fryer carrots with balsamic glaze, air fryer green beans and air fried asparagus.

Copycat lion house rolls or easy cheesy garlic rolls are also a great addition to oven baked balsamic chicken thighs, because you want to mop up all the tasty pan juices.

MORE CHICKEN RECIPES

If you love love caprese chicken thighs you’ll also enjoy our other scrumptious chicken recipes. If you want to keep it on the lighter side, you have to try our caprese stuffed chicken breast, air fryer lemon chicken, grilled chicken marinade with lemon, or chicken meatballs.

In case you are looking for a more hearty chicken dish, we highly recommend trying our Instant Pot chicken thighs with lemon butter, chicken parm sandwich bake, herb roasted chicken or chicken in white wine sauce with mushrooms.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking balsamic chicken thighs.

This recipe only uses ingredients that you most likely already have at home. So it is budget-friendly and best of all it comes together in just one skillet which makes for an easy clean up.

WHAT ARE SWEDISH MEATBALLS?

Swedish meatballs are a popular comfort food that is made from juicy and tender meatballs smothered in a rich, creamy and flavorful sauce that is just to die for. This dish is very versatile and tastes amazing over rice, egg noodles and mashed potatoes.

SWEDISH MEATBALLS INGREDIENTS

This section explains how to choose the best ingredients for easy Swedish meatballs, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these frozen Swedish meatballs ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Frozen Meatballs: We used regular frozen beef meatballs for this recipe. You can also try turkey or chicken meatballs if you prefer. You can also make meatballs fresh for this recipe. We recommend Stef’s Famous Meatballs or the delicious Air Fryer Meatballs.
• Butter
• Olive Oil: You can substitute avocado or vegetable oil.
• All-Purpose Flour
• Beef Broth: Beef broth gives the sauce a very rich flavor. You can substitute chicken or vegetable broth in a pinch.
• Heavy Cream: This helps create a creamy, thick sauce.
• Soy Sauce
• Spices: Dijon Mustard, Salt , Pepper

INSTRUCTIONS

This section shows how to cook Swedish meatballs from frozen meatballs on the stovetop , with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

FRY MEATBALLS: Over medium-high heat, melt 1 tablespoon of butter and oil in a skillet. Heat meatballs in batches so they don’t stew or simmer. Then transfer to a warm plate and cover with foil.

MAKE ROUX: Add a ¼ cup butter to the pan. After the butter has melted add the flour and whisk until smooth. Keep stirring the roux until it turns brown and bubbly.

🔴 TIP: A roux is equal parts of fat, such as butter or olive oil, and flour cooked together until lightly browned. Roux is mostly used to thicken sauces.

ADD MEATBALLS AND SERVE: Return meatballs to the pan, stir until they are all covered in sauce. Simmer for another 1-2 minutes so the meatballs are heated through. Then sprinkle with fresh parsley and serve.

HOW TO MAKE AHEAD

Swedish meatballs is a great recipe to make ahead because it reheats easily. You can prepare the whole dish from start to finish in advance. Then simply put the skillet back on the stove until heated through.

Because reheating Swedish meatballs is so easy, it makes them a great contribution to a meal train as well.

STORAGE TIPS

Refrigerate: Store cooled meatball leftovers in an airtight container or ziplock bag in the fridge for up to 3 days.

Reheat: You can reheat meatballs either in the microwave or on the stovetop.

Freeze: Leftover meatballs can also be frozen in a freezer safe container or ziploc bag for up to 3 months.

Defrosting: Swedish meatballs thaw well in the fridge overnight.

WHAT TO SERVE WITH THIS RECIPE

Serve these scrumptious meatballs over Jasmine rice, your favorite egg noodles or creamy mashed potatoes. Swedish meatballs also pair really well with any kind of roasted vegetable. We love serving them with air fryer cooked vegetables, like broccoli, Brussels sprouts, cauliflower or asparagus.

For a special twist, you can serve Swedish meatballs with a little dollop of lingonberry jam. This is a tangy and sweet jam, very similar to cranberry sauce. You can usually find it at the IKEA food market or in the European aisle of grocery stores.

MORE MEATBALL RECIPES

Meatballs are a family favorite at our house, because they are super versatile and can be prepared many different ways. They are the main ingredients in some of our favorite Italian meals such as Italian Meatballs, Meatball Calzones, Mozzarella Stuffed Meatballs or Fettuccine Pesto with Meatballs.

Buffalo Chicken Meatballs even make a great party snack or game day appetizer.

If you are looking for a lighter meatball version try our amazingly delicious Air Fryer Meatballs, Chicken Meatballs or Turkey Meatballs with Spinach.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking Swedish meatballs.

You can easily adjust the level of hotness in this dish by adding more or less cayenne pepper, to make sure you can enjoy all the scrumptious flavor while still feeling the heat.

INGREDIENTS

This section explains how to choose the best ingredients for spicy garlic shrimp, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these easy shrimp ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Low Sodium Soy Sauce
• Brown Sugar: Light brown or dark brown sugar work well in this recipe. They balance out the tanginess and acidity of the soy sauce.
• Olive Oil
• Whole Grain Mustard Powder
• Paprika
• Cayenne Pepper
• Dried Oregano
• Dried Thyme
• Onion Powder
• Salt and Pepper: Kosher salt and fresh ground pepper.
• Garlic: You can mince it yourself or use minced garlic in the jar.
• Butter: Use unsalted butter.
• Shrimp: Fresh is best but you can use frozen raw deveined shrimp with stems. Just thaw completely and pat dry.
• Green Onions

INSTRUCTIONS

This section shows how to cook easy cajun shrimp in a skillet, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

PREPARE: Combine all the ingredients, except butter and shrimp, and whisk together. Add to a skillet together with the butter over medium-high heat. Stir for 2 minutes. 

🔴 TIP: Do not overcook your shrimp. Allow the shrimp to cook, undisturbed, until the side on the skillet is turning pink and curling. Shrimp are cooked through when they are pink all over and curled up. If you overcook shrimp they will be tough and not as good.

SERVE: Serve with crusty bread, over rice or noodles and with a side of vegetables.

HOW TO MAKE CAJUN SHRIMP IN THE AIR FRYER

• Prepare the sauce according to the main instructions. Add shrimp to sauce and marinate for 15-30 minutes. 
• Spray air fryer basket/tray with non-stick cooking spray.
• Place shrimp in a single layer on the air fryer basket.
• Cook for 8 minutes at 400°F. Do not turn over while cooking.

STORAGE TIPS

Refrigerate: Store leftover cajun shrimp in an airtight container or ziploc bag for up to 4 days.

Freeze: Freeze shrimp in a freezer safe container or freezer bag for 10-12 months. We do not recommend refreezing cooked shrimp that was previously frozen raw.

Defrosting: Thaw cooked shrimp in the refrigerator overnight.

WHAT TO SERVE WITH SHRIMP

Serve spicy shrimp over Instant Pot Jasmin Rice, Cilantro Lime Rice, egg noodles or with a side of crusty white bread. Cajun shrimp also pairs really well with roasted or steamed vegetables like broccoli, cauliflower, asparagus or green beans.

We also love serving them with a crunchy and nutritious salad. Have you tried our Italian Salad, Raw Asparagus Salad or Andrea’s irresistible Greek Salad.

MORE SHRIMP RECIPES

If you love shrimp you’ll enjoy our yummy Shrimp Fettuccine or Lemon Garlic Butter Shrimp. Have you tried Stef’s amazingly delicious Shrimp Skewers, Shrimp Ceviche or Shrimp Pad Thai?

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking spicy shrimp.

---

The flavors in this easy ravioli recipe are so rich, be sure you have garlic bread or cheesy garlic rolls on-hand to sop up the extra marinara pasta sauce. Ready to learn how to bake ravioli and get restaurant-worthy results in 30 minutes or less? Let’s get cookin’!

BAKED RAVIOLI INGREDIENTS

You may have all of the ingredients for this baked ravioli recipe in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Ravioli: We’re using fresh or frozen store-bought ravioli.
• Water
• Heavy Cream: What it does in the recipe or possible substitutions, general info about it or nothing if there’s nothing to say.
• Marinara Sauce: Use homemade marinara sauce or store bought sauce.
• Cheese: Grated parmesan, fresh mozzarella (cherry size) and shredded.
• Herbs: Oregano, thyme and garlic.
• Salt & Pepper
• Parsley: Optional, for garnish.

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

In a bowl combine marinara, water, oregano, thyme, garlic, pepper, parmesan, heavy cream and ravioli. Optional, add a pinch of salt, if you like things salty. If you want to only use one dish for this meal, mix this in the baking dish or skillet then skip the layering step.

LAYER IN BAKING DISH OR SKILLET: Pour half of the ravioli mixture into an oven safe large skillet or casserole dish. Make a single layer. Sprinkle half the grated mozzarella cheese on top of the ravioli. Pour the rest of the ravioli mixture over the cheese and spread out. Top with fresh mozzarella balls and sprinkle the rest of the shredded mozzarella cheese.

COOK: Cover tightly with a lid or foil and bake for 25 minutes, or until the ravioli is cooked al dente and the sauce is bubbling. Remove the lid and broil for 2-4 minutes, until the cheese on top starts to turn golden brown.

GARNISH & SERVE: Garnish with fresh parsley and fresh grated parmesan cheese.

STORAGE TIPS

Refrigerate: Allow to cool then store in an airtight container and refrigerate for up to 3 days.

Freeze: Cool completely then store in an airtight, freezer safe, container. Freeze for up to 3 months.

Defrosting: Defrost in the refrigerator overnight. Reheat in the oven or microwave.

SERVE THESE WITH YOUR RAVIOLI

Enjoy the cheesy ravioli with these Mini Chocolate Puff Pastries as well as these other great side dishes:

MORE PASTA RECIPES

We love pasta, especially if they’re easy. You may want to try this Baked Tortellini or our Easy Lasagna recipe.

FREQUENTLY ASKED QUESTIONS

Pan seared tilapia is very versatile and goes well with most side dishes. We love serving it with butter noodles, rice, baked potatoes, steamed or roasted vegetables and a salad.

PAN SEARED TILAPIA WITH LEMON BUTTER INGREDIENTS

You may have all of these lemon butter white fish ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Jump to Recipe

• Tilapia Filets: Tilapia is a flaky white fish that is very mild in taste. Since it has no overwhelming fishy taste it works great in combination with bold flavors like lemon, herbs or garlic.
• Garlic Powder
• Coarse Salt
• Black Pepper
• Paprika: We used regular paprika, but if you are a big fan of smoky flavor you can also try smoked paprika.
• Lemon Zest: For best results use fresh and bright yellow lemons. Make sure you only use the yellow part of the lemon peel and not the white one. The white part, also called pith, tastes bitter and might ruin the flavor of your lemon chicken.
• Olive oil: You can also use avocado oil.
• Salted Butter
• Lemon Juice: For best flavor use fresh lemon juice.
• Fresh Parsley

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

DRY FISH: Pat tilapia dry with a paper towel.

BLEND SPICES: Mix garlic powder, salt, pepper, paprika, and lemon zest in a bowl. For spicier tilapia, add a pinch or two of chili pepper to the rub.

🔴 TIP: If you don’t own a lemon zester you can also use the fine side of a box grater to rub off the lemon zest or a vegetable peeler. First, peel off very thin slices of lemon peel (avoid the white part) and then chop the lemon peel finely on a cutting board with a knife.

RUB WITH OIL: Rub tilapia filets with oil.

RUB IN SPICES: Rub seasoning mix onto all sides of tilapia.

HEAT SKILLET: Heat a large skillet over medium-high heat. Spray with non-stick cooking spary.

COOK FISH: Add the tilapia filets. Cook for 2-3 minutes until the edges turn white (opaque). Turn your filets over and finish cooking the other side for 2-3 minutes until the fish is cooked through and flakes easily. It should reach an internal temperature of 140ºF.

🔴 TIP: Cooking time may vary depending on the temperature of the pan, the thickness of the fish and the internal temperature of the fish when you started cooking it.

TOP WITH LEMON BUTTER: Turn off the heat. Add 1 tablespoon of parsley lemon butter to the top of each filet. Save the rest of the lemon butter for another meal. You can store the rest of the lemon parsley butter in the fridge for up to 5 days or in the freezer for up to a month.

SERVE: Remove from the pan and serve with lemon slices and fresh parsley.

AIR FRYER INSTRUCTIONS

• Prepare tilapia according to skillet instructions. 
• Cook at 400ºF for 4 minutes on each side in the air fryer. 
• Use an instant read thermometer to make sure the fish reached an internal temperature of 140ºF. 
• Remove from the air fryer. Add 1 tablespoon of lemon parsley butter to the top of each filet. Serve. 

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Let the pan seared tilapia cool completely. Then store in an airtight container or ziploc bag in the refrigerator for up to 3 days.

Freeze: Lemon butter tilapia is best eaten fresh. However, you can freeze leftovers in an airtight and freezer safe container or ziploc freezer bag. Freeze for up to 3 months.

Defrosting: A great way to defrost is in the refrigerator overnight.

WHAT TO SERVE WITH TILAPIA

We enjoy this tilapia recipe with roasted vegetables, over rice or noodles or with some Homemade Dinner Rolls or Lion House Rolls Copycat.

MORE TILAPIA RECIPES

While we love tilapia with lemon butter we also love some of these other recipes and think you will as well.

FREQUENTLY ASKED QUESTIONS