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! This recipe was adapted from a Taste of Home recipe.
This recipe was adapted from a Taste of Home recipe.
For the Lemon-yogurt Dressing, simply mix all the ingredients togeter and chill before serving with the Baked Tuna and Zucchini Cakes.
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.