Baked Tuna And Zucchini Cakes With Lemon-Yogurt Dressing

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3/4 cup plain, non-fat yogurt

Juice of half a lemon (more to taste)

Zest from 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 and flaked

1 cup shredded zucchini

2 eggs, lightly beaten

1/4 cup ricotta cheese

1/3 cup fresh parsley, minced

2 teaspoons fresh thyme

Juice from half a lemon

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1-1/2 cups panko breadcrumbs

Nonstick cooking spray

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