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Homemade Sheet Pan Parmesan Crusted Tilapia & Zucchini photo

Sheet Pan Parmesan Crusted Tilapia & Zucchini

This Sheet Pan Parmesan Crusted Tilapia & Zucchini is a quick, flavorful one-pan meal with crispy cheesy crust and roasted veggies perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tilapia fillets about 6 ounces each
  • 2 medium zucchini sliced into 1/4-inch rounds or half-moons
  • 1/2 cup grated Parmesan cheese freshly grated for best flavor
  • 1/2 cup fine breadcrumbs panko works well for extra crunch
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning a blend of dried basil, oregano, thyme, and rosemary
  • to taste salt
  • to taste freshly ground black pepper
  • lemon wedges for serving

Equipment

  • Sheet pan or baking tray
  • Mixing Bowl
  • Brush or spoon
  • Spatula or tongs
  • Grater
  • Knife and cutting board

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper or a silicone baking mat, or lightly grease with olive oil.
  2. In a medium bowl, combine grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir until well mixed.
  3. Pat the tilapia fillets dry with paper towels. Brush each fillet lightly with olive oil on both sides.
  4. Press the Parmesan breadcrumb mixture evenly onto the top of each tilapia fillet to coat well.
  5. Place the crusted tilapia fillets on one side of the prepared sheet pan. Spread the sliced zucchini on the other side. Drizzle zucchini with remaining olive oil and sprinkle with salt, pepper, and a pinch of Italian seasoning if desired.
  6. Bake for 12 to 15 minutes, until tilapia is cooked through and flakes easily, and zucchini is tender and slightly browned.
  7. Remove from oven and serve immediately with fresh lemon wedges squeezed over the top.

Notes

  • Patting the tilapia dry before coating ensures the crust sticks well.
  • Do not overcrowd the sheet pan to allow proper roasting and crisping.
  • Use freshly grated Parmesan for the best flavor and crust texture.
  • Swap zucchini with seasonal veggies like asparagus, green beans, or butternut squash for variations.
  • Leftovers reheat well in the oven at 350°F for about 10 minutes to keep crust crisp.