Dinner Ideas | Low Carb | Lunch Ideas | Snacks

Zucchini Tuna Cakes

August 30, 2015

Zucchini Tuna Cakes

 

I know you have a zucchini on your counter right now that you just don’t know what to do with, but you can’t bring yourself to just throw it away.  Don’t throw it away! Instead, grab your grater and grate it up.  This high protein and low carb meal or snack comes together really quick and it’s so yummy! The part that is so awesome is that it’s only 280 calories, and 34 g protein!

Grate up about half of a medium sized zucchini or about 100 grams. Dump all that grated zucchini into a thin dish towel or cheese cloth and wrap all the sides up around it forming a ball. Twist the cloth at the top, right above the ball of zucchini, and keep twisting it as tight as you can to squeeze as much liquid out of the zucchini as possible. It will all come out through the towel.

In a mixing bowl, add the squeezed zucchini and all the other cake ingredients and mix well together.



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Heat a medium frying pan to medium low. Spray with non stick spray.

Scoop about half of the mixture out into one side of the frying pan and use your spoon to form a round flat cake, about 1/2 inch thick.  Then do the same with the rest of the mixture on the other side of the frying pan.

DSC_0130Let it cook for about 5-6 minutes on medium low. You can check the bottom if you want, so when it gets a little crispy and golden brown, flip it over with a spatula and let it cook about the same amount on the other side.

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While the cakes are cooking, you can mix up your lemon dill yogurt sauce. Just mix the yogurt, lemon juice, dill, and garlic sauce in a small bowl and set it aside.
When the cakes are ready, scoop them out onto a plate and put all the yogurt sauce on top. That’s it!

Zucchini Tuna Cakes

If you are looking for other yummy high protein and lower carb snacks, try my Chocolate Protein Snack Muffins or my Grapefruit Avocado Cottage Cheese Snack!

Zucchini Tuna Cakes

Yield: 2 Cakes

Serving Size: 2 Cakes

Zucchini Tuna Cakes

Ingredients

  • 1/2 medium zucchini (about 100 g) grated, and liquid squeezed out
  • 1 can tuna, drained
  • 2 T oats
  • 2 T shredded cheese
  • 1 large egg
  • 1/4 t garlic salt
  • 1/4 t dill
  • 1/4 t onion powder
  • fresh ground pepper
  • For the Lemon Yogurt Sauce:
  • 2 T greek yogurt
  • 1 t lemon juice
  • 1/4 t dill
  • 1/4 garlic salt

Instructions

  1. Grate up about half of a medium sized zucchini or about 100 grams. Dump all that grated zucchini into a thin dish towel or cheese cloth and wrap all the sides up around it forming a ball. Twist the cloth at the top, right above the ball of zucchini, and keep twisting it as tight as you can to squeeze as much liquid out of the zucchini as possible. It will all come out through the towel.
  2. In a mixing bowl, add the squeezed zucchini and all the other cake ingredients and mix well together.
  3. Heat a medium frying pan to medium low. Spray with non stick spray.
  4. Scoop about half of the mixture out into one side of the frying pan and use your spoon to form a round flat cake, about 1/2 inch thick. Then do the same with the rest of the mixture on the other side of the frying pan. Let it cook for about 5-6 minutes on medium low. You can check the bottom if you want, so when it gets a little crispy and golden brown, flip it over with a spatula and let it cook about the same amount on the other side.
  5. While the cakes are cooking, you can mix up your lemon dill yogurt sauce. Just mix the yogurt, lemon juice, dill, and garlic sauce in a small bowl and set it aside.
  6. When the cakes are ready, scoop them out onto a plate and put all the yogurt sauce on top.

Notes

Macros with yogurt sauce: Calories 280; Fat 11; Carbs 14; Protein 34 Without sauce: Calories 265; Fat 11; Carbs 12.6; Protein 31

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  1. I pinned this awhile ago but just got around to making it. It was scrumptious!! I adore fresh dill so I was generous with it in both the cakes and sauce. This is going on my regular rotation!

    1. oh yay! Thank you so much! I love fresh dill too. 🙂 Fresh herbs really make all the difference. 🙂 Thanks for the comment. 🙂

  2. Amazing , great and yummy . I am a chef in Marriott Paris and I did the recipe today and sold 40 pcs as the appitizer of the day, I did some additions small ones but it was great thank you the people loved it yummy.

    1. Hey there! You can really use just about any kind of shredded cheese. I like to use the yellow and white mix, but just cheddar would be great, too! And yes, T is for Tablespoon 🙂
      Thanks!

    1. To be honest the couple times I have experimented with coconut flour, it changed the tasted so much, I didn’t like it. I would maybe try almond flour, rice flour, or just leave that part out all together.

  3. I used a can of chicken instead of tuna and it turned out so good! I can’t wait to make this again!! Thank you!

    1. That is a great questions! I have been meaning to do the same thing but haven’t tried it yet. I would think that they would reheat fine. We can both try it and see how it goes. 🙂

    1. I would probably go with just a good fresh green salad. Or you could try my brussels sprout balsamic salad as well!

  4. These were so delish! I am always finding a way to use zucchini differently. I love everything that goes into these, skipped garlic salt and used garlic powder, still amazing! Thank you

  5. These were so delish! I’m so glad I found your recipe, thank you! I’m always looking for ways to use zucchini and everything that went into this was good for you. I subbed the garlic salt for garlic powder as I try to avoid any sodium unless naturally occurring, still amazing!

  6. I just made these and they didn’t even take a lot of time. I used 1/2T coconut flour and 1/2T almond flour in place of the oats. Also, didn’t have dill so I used cilantro. It was delicious and seems to fit in well as a THM “S” meal. Thanks for sharing this recipe.

    1. I think you would be fine without the cheese since you have the egg. It might be a little more tender when you flip it, but should still work. 🙂

    1. I have never tried but I’m sure you can! It would just take a little while longer. Or you could try using the broiler in your oven on high and then just flip half way through. 🙂

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