2 tablespoons 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 tomatoes. Heat oil in heavy large skillet over medium-high heat. Add zucchini, bell pepper, onion, parsley, garlic, basil and oregano and 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. appet 95