VEAL CUTLETS WITH WARM TOMATO SALSA

4 medium veal cutlets
2 cloves garlic, crushed
1 tablespoon finely grated lemon rind
1 clove garlic, crushed, extra
1 tablespoon finely grated lemon rind, extra
2 medium zucchini, chopped coarsely
3 large tomatoes, chopped coarsely
1/4 cup chicken stock
2 tablespoons tomato paste
2 tablespoons chopped fresh oregano
2 tablespoons drained tiny capers

Combine veal with garlic and rind in large bowl, cover; refrigerate at least 3 hours, or until required.

Heat oiled large pan; cook extra garlic and extra rind, stirring, until fragrant. Add zucchini, tomato, stock and paste; simmer, uncovered, until vegetables are tender and salsa is thickened. (Can be made ahead to this stage. Cover, refrigerate until required.)