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Ingredients
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 ½ pounds zucchini, halved lengthwise and sliced ¼-inch thick
  • ⅔ cup vegetable stock or low-sodium broth
  • 1 ½ cups water
  • Raw zucchini, julienned for garnish
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