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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.”
READY IN:
15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

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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