The Pioneer Woman Tasty Kitchen
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Baked Tuna and Zucchini Cakes with Lemon-yogurt Dressing

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Baked Tuna and Zucchini 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! This recipe was adapted from a Taste of Home recipe.

Ingredients

  • FOR THE TUNA AND ZUCCHINI CAKES:
  • 1 Tablespoon Butter
  • ¼ cups Green Onion, Finely Chopped
  • ¼ cups White Onion, Finely Chopped
  • 1 cup Zucchini, Shredded
  • 1 can Tuna In Water, Drained And Flaked (use A 6.5 Ounce Can)
  • 2  Eggs, Lightly Beaten
  • ¼ cups Ricotta Cheese
  • ⅓ cups Fresh Parsley, Minced
  • 2 teaspoons Fresh Thyme Leaves
  • 4 Tablespoons Lemon Juice (or From Half A Lemon)
  • ½ teaspoons Salt
  • ½ teaspoons Ground Black Pepper
  • 1-½ cup Panko Breadcrumbs
  • Nonstick Cooking Spray
  • FOR THE LEMON-YOGURT DRESSING:
  • ¾ cups Plain Non-fat Yogurt
  • 4 Tablespoons Lemon Juice (for From Half A Lemon)
  • ½ teaspoons Garlic Powder

Preparation

For the Lemon-yogurt Dressing:

Mix all the ingredients together in a small bowl until well-combined. Refrigerate the dressing until you’re ready to serve the Baked Tuna and Zucchini Cakes. Dollop the dressing on the cakes.

For the Baked Tuna and Zucchini Cakes:

Preheat your oven to 375 F.

Add the butter to a saucepan over medium-high heat. Sauté the onions 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 nonstick cooking spray. Shape the mixture into patties, about 1/2-inch thick. Place the patties 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.

2 Comments

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Grab a Plate on 3.22.2012

Hi Dahlia!
Ugh! My mistake (which I’ve corrected). Use 1, 6.5-ounce can of tuna packed in water, drained & flaked.
Thanks for the note!

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Dahlia - DetroitTokyo on 3.21.2012

Looks delish! I don’t see tuna in the ingredients list though. What kind & how much?

One Review

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aliceb on 6.12.2012

These were fabulous! It took no time at all to assemble them and the flavors came together so well. Loved the sauce, too. We might try flash freezing some extras next time for an even quicker weeknight meal. Thank you for sharing this recipe!

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