Spread the tomatoes out on a parchment lined baking sheet. Bake in the preheated oven for 15 minutes.
Place the shredded zucchini in a clean kitchen towel with ¼ tsp salt. Let this rest 5-10 minutes, then squeeze out as much moisture as you can over the sink.
In a large bowl, combine zucchini, cooked rye berries, panko, red onion, feta, flour, garlic, basil, pepper, sumac, eggs and remaining ½ tsp salt. Stir until well combined.
Form into 12 small patties. Heat 1 TBS olive oil in a skillet, and cook half of the cakes until golden brown on both sides, 10-12 minutes. Cook remaining 6 cakes in the remaining TBS olive oil.
Serve cakes with yogurt and roasted cherry tomatoes.