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1 tablespoon coconut oil
1 medium yellow onion, chopped
4 garlic cloves
1.5 pounds zucchini
¼ cup loosely packed fresh basil
½ teaspoon dried oregano
2 cups vegetable stock or chicken stock
Sea salt and black pepper to taste
2 tablespoons diced red onion (optional)
¼ cup fresh organic diced tomato (optional)
drizzle of olive oil (optional)
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