Ingredients:
1 large ripe tomatoes, halved, seeded, and chopped ( 1 cup)
1/2 cup nonfat sour cream
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 large eggs
8 ounces zucchini, shredded fine ( 2 cups)
8 ounces summer squash, shredded fine ( 2 cups)
1 medium carrots, shredded fine ( 1/2 cup)
1/3 cup dry plain breadcrumbs
1/3 cup packed basil, chopped fine
1/3 cup grated parmesan cheese
1 small onions, grated ( 1/4 cup)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Make the cream: In a medium-size bowl, mix the tomato, sour cream, basil, salt, and pepper until blended.
Cover and refrigerate until ready to serve.
Heat the oven to 200 F.
Make the cakes: In a large bowl, beat the eggs with a fork.
Stir in the remaining ingredients until well blended (you should have 3 cups).
Coat a large nonstick skillet with vegetable oil cooking spray and place over medium-low heat.
Pour 1/4 cup of the vegetable mixture into the skillet, spreading to a 3 1/2 inch wide cake.
Add 2 more cakes to the skillet.
Cook the cakes for 2 1/2 to 3 minutes on each side.
Remove the cakes to a baking sheet and keep warm in the oven while preparing the remaining cakes.
Put three cakes on each serving plate and spoon 1/4 cup tomato basil cream on the side.
Serve right away.
Enjoy!
Servings: 4
Time preparation: 25 min.
Time total: 47 min.