Zucchini and Corn Pancakes

Zucchini and Corn Pancakes

2 cups grated zucchini
1 cup cooked corn
1/4 cup grated parmesan cheese
1/4 cup grated colby or cheddar cheese
2 large eggs
3/4 cup panko bread crumbs
1/8 tsp. ground nutmeg
1/4 tsp. paprika
1/4 tsp. garlic powder
dash salt
1/4 tsp. fresh ground black pepper

Combine all ingredients in a bowl and mix thoroughly. Using a heaping  tablespoon, form the mixture into 8 patties. Spray a skillet or griddle with non-stick spray and heat to medium/high. Once heated, add patties and cook until golden brown. Serve with a bit of yogurt or sour cream.

Pasta and Fresh Tomato Sauce with Tuna and Feta

1 pound vine-ripe tomatoes, cut into a small dice
Salt
12 ounces bite-sized pasta
2 cans (5 ounces each) tuna packed in oil, not drained
3/4 tsp. garlic powder
1 tsp. dried oregano
1/2 cup capers, drained
4 ounces (about 1 cup) crumbled feta, plus extra for topping
1/4 cup chopped fresh parsley

Prepare tomatoes and transfer to a medium bowl; sprinkle lightly with salt.

Meanwhile, bring 2 quarts of water and a generous sprinkling of salt to boil in a large soup kettle. Add pasta and cook as directed on the box, until just tender. Drain and return to pot.

Add tuna, garlic, oregano, capers, feta and parsley to tomatoes; toss to coat. Add tomato sauce to pasta; toss to coat again.

Serve, sprinkling each portion with additional feta.