Baked Tuna and Zucchini Cakes with Lemon-yogurt Dressing

Bring on the weekend

I saw a recipe for tuna and zucchini cakes this weekend as I was drooling over a lot of stuff on Pinterest. Yeah, I spend a little time on Pinterest. You too? For some reason, it seems like I’m at my hungriest on the weekend (prime perusal time) so I was excited that I had all the main ingredients for this recipe within arm’s reach to make my own version: Baked Tuna and Zucchini Cakes with Lemon-yogurt Dressing.

I had green onions (still!) and parsley in my garden, lemons on the tree, zucchini in the fridge, tuna in the pantry and some leftover ricotta cheese in the fridge that I wanted to use up. So instead of continued drooling over things like Champagne sangria, oven-ready S’mores and homemade blackberry frozen yogurt, I decided to do a little remake of these yummy cakes!

A perfect lunch

No frying, but baking. Extra lemon juice, fresh thyme, the addition of cheese, and a tangy lemon-yogurt dressing sprinkled with garlic powder for dipping. These Baked Tuna and Zucchini Cakes couldn’t have turned out better — they were moist and filling, and easy to make. Perfect for a weekend lunch!

Lemon-yogurt Dressing:

  • 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 Tuna and Zucchini Cakes.

These make a great lunch served with a fresh salad! S’mores for dessert?

Recipe for Baked Tuna and Zucchini Cakes with Lemon-yogurt Dressing

Recipe adapted from Taste of Home

Makes 6 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


  1. Preheat your oven to 375 degrees F.
  2. Add the butter to a saucepan over medium-high heat. Sauté the onion until soft. Remove the pan from the heat.
  3. In a large bowl, add the tuna, onion, zucchini, egg, cheese, lemon juice, seasonings and breadcrumbs.
  4. Mix everything together until well combined.
  5. Spray two baking sheets with the nonstick cooking spray.
  6. Shape the mixture into patties, about 1/2-inch thick.
  7. Place 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.
Makes 6 cakes



  1. says

    Your picture got me drooling too. Wanna try this a.s.a.p.! =)

    • Patricia says

      That sounds delicious! It would be easy to make the substitution – maybe I’ll try that next time!
      Thanks for the good info & visiting!

  2. says

    I love the lemon yogurt dressing…so yummy! I nominated you for The Versatile Blogger award for always offering up a bounty of delicious recipes. I love following your blog and look forward to more : )

    • Patricia says

      Thanks, Jenn! I hope you try (and enjoy) the Tuna/Zucchini cakes. And THANK YOU for nominating me – you’re so kind! I will spend some time thinking about passing along the goodwill, and to whom :)

  3. Jacob Cowan says

    your recipe is close to my families recipe the sauce for us is yogurt Hellman’s mayonaisse lemon juice and paprika


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