In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
In a large pot, heat vegetable oil over medium high heat. Sautee zucchini, onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken stock and tomato; simmer for 20 minutes. Remove the vegetables from the stock using a slotted spoon and puree them in a blender or food processor.
Return the pureed vegetables to the pot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, Tabasco and salt and pepper to taste. Simmer for an additional 5 minutes.