Zucchini Pancakes topped with Diced Tomatoes

== Description ==
Contributed by Healthy Recipes for Diabetic Friends Y-Group
* Makes 4 servings.
== Ingredients ==
* 1 lb tomatoes, peeled, seeded and coarsely chopped
* 1½ lbs zucchini or summer squash
* 1 medium red onion
* 1½ tsp salt
* 2 cloves garlic, crushed
* 2 tbsp fresh mint or basil, chopped
* ⅛ tsp ground nutmeg
* 2 tbsp grated Parmesan cheese
* ½ cup egg substitute
* 3 tbsp flour
* black pepper, to taste
* 2 tbsp canola oil, for frying
== Directions ==
# Place the tomatoes in a colander over the sink and strain the juices.
# Set aside.
# Grate the zucchini and onion.
# Roll up in a hand towel and squeeze out the excess moisture. This step is important — otherwise the pancakes won't be the right consistency.
# In a big bowl, combine the zucchini and onion with garlic, salt, fresh mint or basil, nutmeg, cheese, eggs, flour, salt and pepper.
# Mix to combine.
# In a heavy-bottomed skillet, heat oil on high heat.
# Drop ¼ cup of the zucchini batter in the hot oil. Flatten if needed.
# Let the pancake completely brown on one side before flipping to brown the other.
# Remove and place on paper towels to blot dry.
# Remove tomatoes from the colander.
# Season with salt and pepper to taste.
# Serve the zucchini pancakes topped with tomatoes. 
== Nutritional information ==
* Calories 120 | Fat 6 g | Carbs 12 g | Sodium 650 mg | Fiber 3 g
* WW Points 2
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Category:Healthy Recipes for Diabetic Friends
Category:Pancake Recipes
Category:Tomato Recipes
Category:Zucchini Recipes
Category:Red onion Recipes
Category:Garlic Recipes
Category:Parmesan cheese Recipes
Category:Egg substitute Recipes
Category:Mint Recipes
Category:Basil Recipes