Zucchini Pancakes topped with Diced Tomatoes

Zucchini Pancakes Topped with Diced Tomatoes

1 lb. tomatoes, peeled, seeded and coarsely chopped 1 1/2 lbs. zucchini or summer squash 1 medium red onion 1 1/2 tsps. salt 2 cloves garlic, crushed 2 tbsps. fresh mint or basil, chopped 1/8 tsp. ground nutmeg 2 tbsps. grated Parmesan cheese 1/2 cup egg substitute 3 tbsps. flour black pepper, to taste 2 tbsps. canola oil, for frying

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 1/4 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. Makes 4 servings. Calories 120, Fat 6 g, Carbs 12 g, Sodium 650 mg, Fiber 3 g. Points 2.

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