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

 * 1) Place the tomatoes in a colander over the sink and strain the juices.
 * 2) Set aside.
 * 3) Grate the zucchini and onion.
 * 4) 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.
 * 5) In a big bowl, combine the zucchini and onion with garlic, salt, fresh mint or basil, nutmeg, cheese, eggs, flour, salt and pepper.
 * 6) Mix to combine.
 * 7) In a heavy-bottomed skillet, heat oil on high heat.
 * 8) Drop ¼ cup of the zucchini batter in the hot oil. Flatten if needed.
 * 9) Let the pancake completely brown on one side before flipping to brown the other.
 * 10) Remove and place on paper towels to blot dry.
 * 11) Remove tomatoes from the colander.
 * 12) Season with salt and pepper to taste.
 * 13) 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