Mushroom and Zucchini Salad

250g button mushrooms
2-3 medium zucchini
1/2 cup water
1 tablespoon oil
2 tablespoons vinegar
1/2 teaspoon salt
1 tablespoon chopped fresh dill
3 tomatoes
Chives

Slice the mushrooms finely and the zucchini a little chunkier. Place in a saucepan with all the remain ingredients except the tomatoes and chives. Simmer for 10 minutes then drain and place in a serving bowl. Reduce the cooking liquid by boiling until there is about 1/4 cup left. Pour over the mushrooms. Allow to cool then add the skinned and deseeded chopped tomatoes. Mix well then sprinkle with finely chopped chives before serving.