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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Light and flavorful as an appetizer or a snack. Can be served with crackers, or, for a non-carb diet, on cucumber slices. Ingredients:
2 lbs tomatoes |
4 tablespoons olive oil |
2 cups zucchini, grated |
1/2 cup red bell pepper, chopped |
1/4 cup onion, chopped |
1/4 cup fresh parsley, minced |
2 tablespoons herbs, minced (your choice) |
1 teaspoon worcestershire sauce |
1 teaspoon lemon zest |
1 tablespoon lemon juice |
Directions:
1. Bring large pot of water to boil. Add tomatoes and blanch for 45 seconds. Remove with slotted spoon.
2. Peel then chop the tomatoes, reserve in large bowl.
3. 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.
4. Stir in Worcestershire sauce, lemon juice, and zest.
5. Mix with chopped tomatoes. Refrigerate overnight.
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