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.