Directions:
- Bring large pot of water to boil. Add tomatoes and blanch for 45 seconds. Remove with slotted spoon.
- Peel then chop the tomatoes, reserve in large bowl.
- Heal olive oil in large skillet over medium-high. Add zucchini, pepper, and onion; saute for 5 minutes. Drain off excess liquid. Add parsley and chopped herbs.
- Stir in Worcestershire sauce, lemon juice, and zest.
- Mix with chopped tomatoes. Refrigerate overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 80.97 Kcal (339 kJ) | ||
| Calories from fat | 50.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.62g | 9% | |
|---|---|---|---|
| Sodium | 12.9mg | 1% | |
| Potassium | 463.09mg | 10% | |
| Total Carbs | 6.19g | 2% | |
| Sugars | 3.35g | 13% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 2.41g | 5% | |
| Vitamin C | 41.2mg | 69% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 4.6mg | 26% | |
| Calcium | 23.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 48.63 Kcal (204 kJ) | ||
| Calories from fat | 30.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 9% | |
|---|---|---|---|
| Sodium | 7.75mg | 1% | |
| Potassium | 278.14mg | 10% | |
| Total Carbs | 3.71g | 2% | |
| Sugars | 2.01g | 13% | |
| Dietary Fiber | 0.98g | 6% | |
| Protein | 1.45g | 5% | |
| Vitamin C | 24.7mg | 69% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 2.8mg | 26% | |
| Calcium | 14mg | 2% | |
* 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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