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Ingredients
  • ¼ cup of neutral (canola, vegetable) oil
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • ½ teaspoon of red pepper flakes, or more to taste
  • 2 pounds of zucchini, chopped
  • 3 cups of water
  • ⅓ cup of basil leaves, packed
  • salt and pepper
  • extra-virgin olive oil (optional)
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