Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Tomatoes
3 tb Olive oil (cut to 1Tb)
2 c Shredded zucchini
1/2 c Chopped red bell pepper
1/4 c Chopped onion
1/4 c Minced gresh parsley
2 cl Garlic, minced
1 tb Minced fresh basil OR
1/4 ts Dried basil, crumbled
1/2 ts Dried oregano, crumbled
1 1/2 ts Worcestershire sauce
2 tb Fresh lemon juice
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.

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