Categories: Appetizers, Vegetables, Dips 
      Yield: 1 servings 
  
      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.