3 large tomatoes
3 tablespoons fresh lemon juice
1 tablespoon dry mustard
1 tablespoon minced garlic
1 onion, chopped
2 zucchinis, diced
2 tablespoons Worcestershire sauce
1/4 teaspoon black pepper
8 ounces fresh spinach, rinsed and dried
Bring a large pot of lightly salted water to a boil. Add tomatoes, and cook or boil until tender but still firm, about 15 minutes; drain.
Meanwhile, heat 1 tablespoon lemon juice in a skillet over medium heat. Saute diced onions until tender. Stir in zucchinis, Worcestershire sauce, and pepper; white and browning the meat. Serve warm, or cold.