| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Appetizers, Dips, Vegetables | 1 | Servings | |
INGREDIENTS
| 2 | lb | Tomatoes |
| 3 | T | 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 | Garlic, minced | |
| 1 | T | Minced fresh basil OR |
| 1/4 | t | Dried basil, crumbled |
| 1/2 | t | Dried oregano, crumbled |
| 1 1/2 | t | Worcestershire sauce |
| 2 | T | Fresh lemon juice |
| Pita bread, cut into wedges | ||
| toasted |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 2163
Calories From Fat: 464
Total Fat: 52.6g
Cholesterol: 0mg
Sodium: 4991.9mg
Potassium: 3495.5mg
Carbohydrates: 362.2g
Fiber: 30.1g
Sugar: 50.6g
Protein: 73.2g