Zucchini Tuna Patties

When zucchini is plentiful and time is short, throwing together a quick and easy dinner with zucchini and tuna is a great solution.

In all honesty, I have to admit that this is probably no one’s favorite dinner. I always get a bit of a grumble when the kids hear tuna patties are on the menu.

However, when it comes time to eat it, everyone tucks in without a fuss. Some even ask for seconds. I’ll call that a win, especially when I only had to spend about 20 minutes getting dinner on the table.

Ingredients

• Canned tuna is a very plebeian type of ingredient, but one that I always have on hand. It’s a budget-friendly source of healthy seafood and so versatile. This recipe works best with chunk light tuna rather than albacore. Get tuna packed in water to avoid vegetable oil.
• Zucchini is one of those vegetables that, when it’s in season, you have way more than you know what to do with. CSA boxes, neighbors with gardens, our own garden – at least around here, we’re up to our eyeballs in zucchini all summer. I always need one more zucchini recipe to use more zucchini.
• Bread. Any type of bread will work fine in this recipe. I’ve even used crushed saltines or dry bread crumbs in a pinch with no problems. My favorite is slightly dried out sourdough bread for extra texture and flavor. Just crumble the slices into small pieces, crusts and all.
• Eggs are the binding agent that will hold it all together. Omitting the eggs will make it much harder for the patties to keep their shape when you’re flipping them. We use eggs from our backyard flock.
• Parmesan cheese adds such a comfort-food element. It also helps get a nice brown crust on the surface of the patties during cooking and helps them hold their shape. I use standard shaker Parmesan. Another plebeian, budget-friendly ingredient.
• Dill is a great summer-time flavor that goes so well with zucchini. It grows like a weed in my garden, but you can easily find it at farm markets. Dried dill weed will also work fine if you don’t have fresh dill.
• Salt and pepper bring out the flavors, but don’t overdo it. I put in 1 tsp one time out of habit (that’s how much goes in my bread recipes), and it was way too salty! 1/4 tsp or less should do it.
• Butter is absolutely essential for a crispy, browned crust on these patties. Frying in just olive oil doesn’t give the same effect. I add olive oil for additional flavor, but you could use butter on its own.

Instructions

Step 1 – Shred the zucchini. You can do this with a box grater or a quick pulse in a food processor. At this stage, you have the option to squeeze some of the water out of the zucchini, but it’s totally optional, as the extra liquid will cook out on the skillet.

If you want to remove some of the liquid, squeeze the zucchini with a thin kitchen towel or paper towel.

Step 2 – Crumble the bread slices into small pieces. No need to pulse in a food processor, as the pieces don’t need to be tiny or even uniform. They’re there to soak up some of the liquid and add bulk and substance to the patties.

Step 3 – Whisk the eggs and add the rest of the ingredients to the mixture. Stir to thoroughly incorporate everything.

Step 4 – Heat up a flat-bottomed skillet or griddle on medium-high heat with 1 Tbsp olive oil and 1 Tbsp butter. Use a 1/4 cup scoop to measure and shape the mixture into patties, and put them on the hot skillet.

Step 5 – Cook for 4-5 minutes on the first side. Flip and cook for another 3-4 minutes on the second side. Remove from heat and serve immediately

Zucchini Tuna patties are delicious when served with tzatziki and a side of rice and a salad or fresh cut veggies.

Don’t forget to bring out the homemade pickles!

Leftovers

Store leftovers in an airtight container in the refrigerator. Rewarm patties in the microwave or a toaster oven, or throw them back on a hot skillet for 2-3 minutes per side.

They’re really best hot of the skillet freshly made, so if no human member of the family craves the leftovers, the backyard flock will happily gobble them down.

Substitutions and additions

Patties like this are incredibly flexible and versatile. I’ve made them many times without the zucchini when it’s not in season, although we all much prefer them with zucchini.

Yellow squash works equally well in place of zucchini.

You can substitute dry bread crumbs or crushed saltines in place of the bread. Also, feel free to use gluten-free bread or bread crumbs if needed.

When I have chives readily available in the garden, I like to add some fresh chopped chives to the mixture before cooking.

Mix it up and make it your own, or change it up every time you make it according to what you have on hand!