Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pounds | Tomatoes |
3 tablespoons | Olive oil (cut to 1Tb) |
2 cups | Shredded zucchini |
½ cup | Chopped red bell pepper |
¼ cup | Chopped onion |
¼ cup | Minced gresh parsley |
2 cloves | Garlic, minced |
1 tablespoon | Minced fresh basil OR |
¼ teaspoon | Dried basil, crumbled |
½ teaspoon | Dried oregano, crumbled |
1½ teaspoon | Worcestershire sauce |
2 tablespoons | Fresh lemon juice |
\N \N | Pita bread, cut into wedges, toasted |
Bring large pot of water to boil. Add tomatoes and blanch 20 seconds.
Drain. Peel, seed and chop. Heat oil in heavy large skillet over medium-high heat. Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano; saute 3 minutes. Stir in tomatoes, Worcestershire and lemon peel. Season to taste with salt and pepper. Refrigerate until well chilled, at least 3 hours and up to 8 hours. Drain off excess liquid from zucchini mixture. Add lemon juice to zucchini mixture and toss gently. Transfer to bowl. Serve with toasted pita bread. Makes about 3 cups.