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Tuna Zucchini Cakes

Here's a great combination of seafood and garden vegetables. Friends tell me that they like that it's so colorful and pretty, not to mention so wonderful to eat! —Billie Blanton, Kingsport, Tennessee
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    3 servings


  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1 pouch (6.4 ounces) light tuna in water
  • 1 cup seasoned bread crumbs, divided
  • 1 cup shredded zucchini
  • 2 large eggs, lightly beaten
  • 1/3 cup minced fresh parsley
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons canola oil


  • In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat.
  • Add tuna, 1/2 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs.
  • In a large skillet, heat oil over medium heat. Add patties; cook 3 minutes on each side or until golden brown and heated through.
Nutrition Facts
2 fish cakes: 400 calories, 19g fat (5g saturated fat), 170mg cholesterol, 1261mg sodium, 31g carbohydrate (4g sugars, 3g fiber), 26g protein.

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  • Patrica390
    Aug 4, 2020

    I doubled the recipe. The mixture was a bit soft. I wasn't sure if it would hold together but it did while frying. These are much better than I expected. I will make these again.

  • veggiemama
    Mar 7, 2020

    These took a little longer to prep than I would have liked, but my husband and I liked them a lot.

  • sarah
    Sep 1, 2019

    I just made these this morning and I love them! I chopped the zucchini in my mini food processor instead of shredding,

  • Melanie
    Jun 5, 2018

    What a versatile recipe! I used a large can of mackerel as that is what I had, and 2 C of frozen zucchini from my garden last year (didn't put it most of the liquid after defrosting). Was a bit soft so put in a another 1/3 C of breadcrumbs or so. I also added additional lemon juice and about 1/3 cup of crumbled feta cheese just because I like feta cheese in almost anything :-). Also didn't have parsley so put in fresh oregano from the garden - not sure that was a great sub but despite that the whole family gobbled them up! Very nice easy recipe and I will make again as I have a bit more frozen zucchini...!

  • Suzanne
    Aug 27, 2017

    Sooo good! I just ate all 6 of them by myself. I omitted the breadcrumb coating as well as salt. I sprayed sheet with olive oil and baked at 400 for 12 min, flipped and baked 7 more as per another reviewer's suggestion. I added about 1/2 c shredded cheddar and 1 tsp Old Bay... Shredded 1 zucchini with peeling and squeezed excess liquid out in paper towel. I didn't fry onion I diced red onion very fine and added everything together in bowl. Mixed well. Thank you for the great recipe. I will eat this weekly.

  • Sharon
    Jul 23, 2017

    No comment left

  • gunslinger
    Jul 20, 2017

    I made these for supper to use some of my garden zucchini and a can of tuna nearing expiration date and they were delicious! I used canned tuna. I think they would also be good to add some shredded cheddar in the mixture.

  • Gop4ever
    Jul 10, 2017

    I add a 1/4 c Parmesan, a pinch of garlic powder and 1 tsp Old Bay Seasoning. I have to leave out the butter and salt (restricted diet) and cook on the stove top griddle. I serve with tartar sauce. YUM!

  • bheither
    Jul 9, 2017

    PrplMonky5, I like these with a squirt of lemon juice or a squirt of sriracha sauce or a white sauce with peas--or a little bit of all of them.

  • PrplMonky5
    Jun 19, 2017

    My husband and I quite enjoyed these. I shredded the zucchini using my food processor. Like others, I used 1 can of tuna instead of the pouch. I think next time, it could use a bit more tuna. I didn't use the second 1/2C of seasoned bread crumbs. Instead I used panko. I then put them on a baking sheet covered in foil and sprayed with cooking spray. I put them in the oven (400deg) for 12 minutes, flipped them, then put them back in for about 7-8. I actually thought they were a tad salty, but my husband thought they were perfect. The only issue we had was that it seemed a tad dry. It really needed a sauce. We tried spicy brown mustard and cocktail sauce. The cocktail sauce was the better choice, but still wasn't quite right. We'll definitely make this again, but I'll be on the hunt for a better sauce.