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Sauté the garlic (more the merrier) and onion in 1/3 cup of olive oil in a pot over medium heat… Stir often to prevent burning.
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Peel and chop zucchini into small cubes 4-5 cups (add more if you want).
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Once garlic and onions are brown, add zucchini and let it cook for about 10 more minutes until zucchini softens ( stir often to prevent burning).
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Add 6 cups of CRUSHED tomatoes to the pot and 2 cups of DICED tomatoes.
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Simmer for 30 minutes
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Add 6 to 8oz of half and half, salt to taste and a teaspoon of black pepper, then simmer for 5 more minutes.
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Stir in 2-3 tablespoons of basil and serve. Optional: top with shredded or grated Parmesan cheese.