Zucchini Pancakes Topped with Diced Tomatoes Recipe

Ingredients

• 1 lb (454 g) tomatoes, peeled, seeded and coarsely chopped
• 1 1/2 lb (680 g) zucchini or summer squash
• 1 medium red onion
• 1 1/2 tsp salt
• 2 cloves garlic, crushed
• 2 tbsp fresh mint or basil, chopped
• 1/8 tsp ground nutmeg
• 2 tbsp grated parmesan cheese
• 1/2 cup egg substitute
• 3 tbsp flour
• black pepper, to taste
• 2 tbsp canola oil, for frying