• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Zucchini and Tomato Caviar

  • Recipe Submitted by on

Category: Vegetables, Dips, Appetizers

 Ingredients List

  • 2 lb Tomatoes
  • 3 tb Olive oil (cut to 1Tb)
  • 2 c Shredded zucchini
  • 1/2 c Chopped red bell pepper
  • 1/4 c Chopped onion
  • 1/4 c Minced gresh parsley
  • 2 cl Garlic, minced
  • 1 tb Minced fresh basil OR
  • 1/4 ts Dried basil, crumbled
  • 1/2 ts Dried oregano, crumbled
  • 1 1/2 ts Worcestershire sauce
  • 2 tb Fresh lemon juice
  • Pita bread, cut into wedges,
  • -toasted


Bring large pot of water to boil. Add tomatoes and blanch 20 seconds.
Drain. Peel, seed and chop. Heat oil in heavy large skillet over
medium-high heat. Add zucchini, bell pepper, onion, parsley, garlic, basil
and oregano; saute 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 from
zucchini mixture. Add lemon juice to zucchini mixture and toss gently.
Transfer to bowl. Serve with toasted pita bread. Makes about 3 cups.

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