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Baked Tuna and Zucchini Cakes with Lemon-yogurt Dressing

(post, Patricia Conte)

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From my blog, Grab a Plate

These baked cakes are easy to put together, and they’re moist and filling as part of a great lunch! The Lemon-yogurt Dressing adds a nice tang! 

Recipe adapted from Taste of Home.

For the Lemon-yogurt dressing you’ll need:

 3/4 cup plain, non-fat yogurt

 Juice of half a lemon (more to taste)

 Zest from half a lemon

 1/2 teaspoon garlic powder

Mix all the ingredients together and chill before serving with the Baked Tuna and Zucchini Cakes. 

Makes 6 cakes 

Baked Tuna and Zucchini Cakes 


 1 tablespoon butter

 1/4 cup green onion, finely chopped

 1/4 cup white onion, finely chopped

 1, 6.5-ounce can of tuna packed in water, drained and flaked

 1 cup shredded zucchini

 2 eggs, lightly beaten

 1/4 cup ricotta cheese

 1/3 cup fresh parsley, minced

 2 teaspoons fresh thyme

 Juice from half a lemon

 1/2 teaspoon salt

 1/2 teaspoon ground black pepper

 1-1/2 cups panko breadcrumbs

 Nonstick cooking spray


# Preheat your oven to 375 degrees F.
# Add the butter to a saucepan over medium-high heat. Sauté the onion until soft. Remove the pan from the heat.
# In a large bowl, add the tuna, onion, zucchini, egg, cheese, lemon juice, seasonings and breadcrumbs. 
# Mix everything together until well combined.
# Spray two baking sheets with the nonstick cooking spray.
# Shape the mixture into patties, about 1/2-inch thick.
# Place on the baking sheet and bake for 7-10 minutes on one side until lightly golden, then flip and continue for another 7-10 minutes.