Zucchini & Tilapia Cups With Honey Sriracha Drizzle #RSC

• zucchini2
• frozen corn↗1⁄2 cup

  thawed

• toasted sesame oil↗1⁄2 teaspoon
• soy sauce↗1 teaspoon
• seasoned rice vinegar↗2 teaspoons
• white sesame seeds↗1 teaspoon
• black sesame seeds↗2 teaspoons

  divided

• tilapia fillets4

  seasoned with

• salt and pepper
• extra virgin olive oil↗2 teaspoons
• wonton wrappers↗24

  squares

• extra virgin olive oil↗3 tablespoons
• honey↗2 tablespoons
• lemon juice↗2 tablespoons

  freshly squeezed

• fresh ginger↗1 teaspoon

  grated

• teaspoon chili sauce, use less if you like it less spicy (Sriracha)↗1⁄4
• sheets Reynolds Wrap Foil, cut in 4-inch x 3 . 5-inch squares24
• sheets Reynolds Wrap Foil, cut in 7-inch pieces4

Step-by-step instructions

1. 1

   In a medium bowl cut zucchini in half length wise and make ribbons using a vegetable peeler.

2. 2

   Add corn.

3. 3

   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.

4. 4

   Pre-heat oven to 375°F.

5. 5

   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.

6. 6

   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.

7. 7

   Brush each wonton wrapper with oil on both sides. Place each wonton wrapper on the foil pressing in the middle to form a cup.

8. 8

   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.

9. 9

   To make the sauce mix together honey, lemon juice, grated ginger and sriracha.

10. 10

    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.

11. 11

    Enjoy.