Zucchini & Tilapia Cups With Honey Sriracha Drizzle #RSC

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“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”
1hr 5mins
24 cups

Ingredients Nutrition


  1. In a medium bowl cut zucchini in half length wise and make ribbons using a vegetable peeler.
  2. Add corn.
  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. Pre-heat oven to 375°F.
  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. 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. 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. 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. To make the sauce mix together honey, lemon juice, grated ginger and sriracha.
  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. Enjoy.

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