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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to boil. | 2. Add tomatoes and blanch 20 seconds. | 3. Drain. | 4. Peel, seed and chop tomatoes. | 5. Heat oil in a heavy large skillet over medium-high heat. | 6. Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano and sauté 3 minutes. | 7. Stir in tomatoes, Worcestershire and lemon peel. | 8. Season to taste with salt and pepper. | 9. Refrigerate until well chilled, at least 3 hours and up to 8 hours. | 10. Drain off excess liquid. | 11. Add lemon juice and toss gently. | 12. Transfer to bowl. | 13. Serve with toasted pita bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2			80.4198	17.3796	3.9316	0.8936
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
zucchini	2	cups	shredded	42.16	7.7128	3.0008	0.7936
red bell pepper	1/2	cup	chopped	-	-	-	-
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
parsley	1/4	cup	minced	5.4	0.9495	0.4455	0.1185
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
basil	1	tablespoon	minced	0.6095	0.0702	0.0835	0.017
oregano	1/2	teaspoon	crumbled dried	1.325	0.3446	0.045	0.0214
worcestershire sauce	1 1/2	1/2		19.89	4.9623	0.0	0.0
lemon	1	teaspoon	grated rind	1.2808	0.4116	0.0486	0.0132
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
pita bread			cut toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.