1 large zucchini - peeled, seeded and sliced
1/2 teaspoon ground nutmeg
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried basil pesto
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Place zucchini in a pot or bowl, and stir in nutmeg, oregano, basil, oregano, salt, pepper and salt to taste. Allow to simmer for 10 minutes, then stir to thoroughly coat.
Heat oil in a large skillet over medium heat. Place zucchini in oil, brown on both sides, then remove from pan; drain, and return to pan with pan. Combine salad dressing and vegetable oil in small bowl and add zucchini; transfer to the skillet (if desired). Stir together with vinegar and lemon juice; pour over zucchini and bottle up. Season with salt, pepper and pepper. Let cool, a couple of minutes; serve with tortilla chips.