Baked Tuna Zucchini Cakes with Lemon yogurt Dressing

Ingredients

• 3/4 cups plain, non-fat yogurt
• 3 tablespoons fresh lemon juice (about half a lemon)
• 2 tablespoons lemon zest (about half a lemon)
• 1/2 teaspoon garlic powder
• 1 tablespoon butter
• 1/4 cup green onion, finely chopped
• 1/4 cup white onion, finely chopped
• 1 6.5-ounce can of tuna packed in water, drained & flaked
• 1 cup shredded zucchini
• 2 eggs, lightly beaten
• 1/4 cup ricotta cheese
• 1/3 cup fresh parsley, minced
• 2 teaspoons fresh thyme leaves
• 3 tablespoons fresh lemon juice (about half a lemon)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1-1/2 cup panko bread crumbs
• Nonstick cooking spray

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