Zucchini In Cuban-Style Cherry Tomato Sofrito With Almond-Cacao Picada

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1/4 cup extra-virgin olive oil

4 garlic cloves, finely chopped

1 medium yellow onion, thinly vertically sliced

8 ounces coarsely chopped cherry tomatoes

1 tablespoon chopped fresh oregano leaves

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

1/16 teaspoon ground allspice

5 cups cubed zucchini (about 11/2 pounds)

12 almonds, toasted

1/4 cup roasted cacao nibs

2 cloves garlic

1/4 cup fresh flat-leaf parsley leaves

1 cup fat-free, lower-sodium chicken broth

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