Source: Taste of Home

Prep/Total Time 30 mins

Ingredients:

2 large zucchini (about 1-1/2 pounds)

1-1/2 teaspoons ground cumin

3/4 teaspoon salt, divided

1/2 teaspoon smoked paprika

1/2 teaspoon pepper

1/4 teaspoon garlic powder

4 tilapia fillets (6 ounces each)

2 teaspoons olive oil

2 garlic cloves, minced

1 cup pico de gallo

Instructions:

1. Trim ends of zucchini. Using a spiralizer, cut zucchini into thin strands.
2. Mix cumin, 1/2 teaspoon salt, smoked paprika, pepper and garlic powder; sprinkle mixture generously onto both sides of tilapia. In a large nonstick skillet, heat oil over medium-high heat. In batches, cook tilapia until fish just begins to flake easily with a fork, 2-3 minutes per side. Remove from pan; keep warm.
3. In same pan, cook zucchini with garlic over medium-high heat until zucchini is slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with remaining 1/4 teaspoon salt. Serve with tilapia and pico de gallo

Nutrition Facts:

Serving: 1 serving