Looking for a healthy, high-protein seafood recipe that’s packed with flavor? These Zucchini Tuna Cakes made with our signature Lemony Dill Seasoning are crispy on the outside, tender on the inside, and full of savory herb goodness. They’re easy to prepare, gluten-free, and make a perfect light lunch or dinner option with a dollop of lemony Greek yogurt sauce on top.
Zucchini Tuna Cakes with Lemony Dill Seasoning
Serves 4 to 6
Ingredients:
- 2 cups grated zucchini, liquid squeezed out
- 9 oz canned tuna, drained
- 5 tbsp old-fashioned or quick cooking oats
- ½ cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 large egg
- 1½ tbsp Lesley Elizabeth Lemony Dill Seasoning
- Fresh ground black pepper to taste
For the Sauce:
- 8 tbsp Greek yogurt
- 3 tsp Lesley Elizabeth Lemony Dill Seasoning (or to taste)
Instructions:
- In a medium bowl, mix together zucchini, tuna, oats, cheese, egg, Lemony Dill Seasoning, and pepper until well combined.
- Heat a nonstick frying pan over medium-low heat. Lightly spray with cooking spray or use a small amount of oil.
- Scoop about ½ cup of mixture per cake into the pan. Flatten with the back of a spoon to about ½-inch thickness.
- Cook each side until golden and crispy, about 5 minutes per side. Flip carefully using a spatula.
- Meanwhile, mix Greek yogurt and Lemony Dill Seasoning in a small bowl to create a zesty, tangy sauce.
- Serve tuna cakes warm with a dollop of dill yogurt sauce on top.
These tuna zucchini patties are an easy, protein-rich meal that’s full of fresh flavor thanks to our herb