Directions:
- Bring a large pot of water to boil.
- Add tomatoes and blanch 20 seconds.
- Drain.
- Peel, seed and chop tomatoes.
- Heat oil in a heavy large skillet over medium-high heat.
- Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano and sauté 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.
- Add lemon juice and toss gently.
- Transfer to bowl.
- Serve with toasted pita bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.21 Kcal (491 kJ) | ||
| Calories from fat | 63.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 11% | |
|---|---|---|---|
| Sodium | 26.33mg | 1% | |
| Potassium | 785.14mg | 17% | |
| Total Carbs | 11.04g | 4% | |
| Sugars | 5.75g | 23% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 4.11g | 8% | |
| Vitamin C | 70.5mg | 117% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 7.8mg | 43% | |
| Calcium | 43.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 42.67 Kcal (179 kJ) | ||
| Calories from fat | 23.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 11% | |
|---|---|---|---|
| Sodium | 9.59mg | 1% | |
| Potassium | 285.84mg | 17% | |
| Total Carbs | 4.02g | 4% | |
| Sugars | 2.09g | 23% | |
| Dietary Fiber | 1.02g | 11% | |
| Protein | 1.5g | 8% | |
| Vitamin C | 25.7mg | 117% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 2.8mg | 43% | |
| Calcium | 15.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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