Some nights all I have is a can of tuna in the pantry and a couple of zucchini in the fridge, and honestly, those are some of my favorite dinners. Grated zucchini, tuna, Parmesan and breadcrumbs come together into tender patties that bake golden in the oven, with no frying and no splatter. The one step you can't skip is squeezing the zucchini really well, which is what keeps them from turning soggy. Serve them with a squeeze of lemon and a simple salad.
Servings: 4 · Prep: 20 min · Cook: 25 min
Ingredients
- 2 medium (about 1 lb / 500 g) zucchini
- 1/2 tsp, plus to taste salt
- 1 large can (10 oz / 280 g), or 2 small cans canned tuna, well drained
- 2 large eggs
- 1/2 cup (50 g) grated Parmesan cheese
- 2/3 cup (75 g) dry breadcrumbs
- 1 garlic clove, minced
- 3 tbsp fresh parsley, chopped
- 1/4 tsp black pepper
- 2 tbsp (30 ml) olive oil
- to serve lemon wedges
Method
- Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper and brush it with 1 tablespoon of the olive oil.
- Coarsely grate the zucchini into a colander, toss with the 1/2 teaspoon salt and let it sit for 10 minutes.
- Wrap the zucchini in a clean kitchen towel and squeeze hard over the sink until you can't get any more liquid out. You should end up with about 1 1/2 cups of fairly dry zucchini.
- In a large bowl, flake the tuna with a fork. Add the zucchini, eggs, Parmesan, breadcrumbs, garlic, parsley and pepper and mix well. The mixture should hold together when squeezed; if it's too wet, add 1 to 2 tablespoons more breadcrumbs.
- Shape into 12 patties about 1/2 inch (1.5 cm) thick and place them on the baking sheet. Brush the tops with the remaining olive oil.
- Bake for 12 minutes, flip carefully with a thin spatula and bake for another 10 to 13 minutes, until both sides are golden and the patties feel firm.
- Let them rest 3 minutes on the pan, then serve with lemon wedges.
Tips and variations
- Tuna packed in olive oil gives more flavor; drain it well so the patties stay firm.
- Stir 1/2 teaspoon of lemon zest or a pinch of dried dill into the mixture for extra freshness.
- A quick sauce of plain yogurt, lemon juice and garlic goes perfectly on top.
- Leftover patties keep 2 days in the fridge; reheat at 350°F (175°C) for 8 to 10 minutes.
Next time the fridge looks a little empty, check the pantry for a can of tuna. You might find your new favorite dinner. Enjoy!
