Go Back

Zucchini Lentil cakes with lemon yogurt sauce & tomato quinoa salad

These hearty, but yet light and delicious zucchini, lentil cakes are so satisfying. Each bite is filled with creaminess from the zucchini and parmesan and texture from the lentils. Dip in the zesty lemon yogurt sauce and I swear you will not be able to stop eating these! To round out the meal, a nourishing and simple quinoa salad with tomatoes that burst in your mouth to give a meal filled with so many flavors and textures, you will love it.
Course Main Course, Side Dish
Cuisine American, Mediterranean
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Author Carrie Tyler


  • 1 large zucchini 2 cups grated
  • 1/4 cup scallion finely sliced
  • 2 eggs slightly beaten
  • 3/4 cup cooked lentils drained (cook according to directions on bag)
  • 1/2 cup flour
  • ½ cup parmesan freshly grated
  • 1/2 teaspoon ground black pepper
  • ½ teaspoon salt
  • 2 1/2 tablespoons olive oil
  • ½ cup Greek yogurt
  • 1 lemon
  • ½ cup Quinoa uncooked
  • 1 small tomato


  1. Preheat oven to 275 degrees.


  1. Take lentils out of fridge and bring to room temperature. Using fork, mash lentils before adding to zucchini mixture.
  2. Add ¼ cup scallion finely sliced (save 1 Tbls for yogurt sauce), flour, and parmesan and stir so flour coats all ingredients
  3. Add egg, salt, and pepper and stir to combine.
  4. Note: If the mixture seems too thin, add additional flour, a little at a time, until it thickens up.
  5. Divide the mixture loosely in the bowl into 6 equal cakes.
  6. Add oil to a large skillet, heat to medium, add pancakes and cook about 4-5 minutes on each side or until browned.
  7. Place cooked cakes on a cookie sheet and keep warm in the oven until all cakes are done.


  1. Add Yogurt to a small bowl with 1 Tbls finely sliced scallion.
  2. Add the zest from 1 lemon, then quarter the lemon and add the juice from 1 quarter. Add salt & pepper to taste


  1. Take out pre-prepped and cooled Quinoa
  2. Dice the tomato and add to quinoa. Add the juice from ½ of the lemon and 1 Tsp olive oil. Add salt & pepper to taste