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Breaded Tilapia with Sauteed Zucchini and Tomatoes

Clearin’. It. Out.

We enjoyed this tilapia (on sale for $1.99/lb!) with Brussels sprouts from the freezer, and rolls from the freezer.

Summertime Pantry Challenge continues…

Breaded Tilapia with Sauteed Zucchini and Tomatoes


  • 4 tilapia fillets, about 1.1lbs ($2.12)
  • 1 egg whisked ($.10)
  • 1/2 cup bread crumbs ($.25)
  • 1 zucchini, diced ($.59)
  • 1 pint grape tomatoes, halved ($1.99)
  • 1 12 oz bag frozen Brussels sprouts ($.80)
  • Sister Schubert's frozen rolls ($.75)
  • Butter and jelly ($.25)


  • Preheat the oven to 350.
  • Thaw the tilapia fillets if necessary.
  • Dip the tilapia in the whisked egg, then dust with the bread crumbs.
  • Bake for 7 minutes, then flip and bake for another 6 minutes, or until the tilapia has cooked through.
  • In a skillet, saute the diced zucchini and halved grape tomatoes with some salt and pepper. Saute over medium heat for 5 to 7 minutes, or until the tomatoes have popped and wilted and the zucchini has turned opaque in color.
  • Prepare the Brussels sprouts and bread as directed.
  • Serve Breaded Tilapia with Zucchini and Tomatoes on top, along with Brussels sprouts and Bread.

(This would have been well under $5 if I’d waited and used tomatoes from my garden!)