Zucchini Pancakes topped with Diced Tomatoes

Coarsely grate the zucchini into a colander and sprinkle with ¾ tsp salt. Let sit for 10 minutes to release excess moisture, then squeeze gently with paper towels or a clean kitchen towel until mostly dry.

Finely dice the red onion and mince the garlic cloves.

Combine the drained zucchini, diced onion, minced garlic, grated Parmesan cheese, chopped fresh mint or basil, ground nutmeg, remaining ¾ tsp salt, and black pepper to taste in a large bowl.

Add the egg substitute and flour to the zucchini mixture, stirring until just combined and the batter holds together.

Heat 1 tbsp canola oil in a large skillet over medium-high heat until shimmering.

Working in batches, drop rounded spoonfuls of batter into the hot oil and flatten gently with a spatula to form pancakes about ½ inch thick. Cook for 3-4 minutes until the bottom is golden brown.

Flip each pancake and cook the other side for another 2-3 minutes until golden brown. Transfer to a paper towel-lined plate.

Add the remaining 1 tbsp oil to the skillet and repeat with remaining batter in additional batches.

While the pancakes cook, toss the peeled, seeded, and coarsely chopped tomatoes in a small bowl with a pinch of salt and pepper to taste.

Divide the warm zucchini pancakes among serving plates and top each portion generously with the diced tomatoes. Serve immediately.