Zucchini Pancakes Topped with Diced Tomatoes Recipe

Ingredients

• 1 lb (454 g) tomatoes , peeled, seeded and coarsely chopped
• 1.5 lb (680 g) zucchini or summer squash
• 1 medium red onion
• 1.5 tsp salt
• 2 cloves garlic , crushed
• 2 tbsp fresh mint or basil , chopped
• 0.13 tsp ground nutmeg
• 2 tbsp grated parmesan cheese
• 0.5 cup egg substitute
• 3 tbsp flour
• black pepper , to taste
• 2 tbsp canola oil , for frying