Place the oil in a saucepan over medium heat. Add the onions and fry until soft. Add the diced zucchini, garlic, apple, curry powder, and chicken stock. Bring to a boil, lower the heat, cover, and simmer for 15 minutes.
When done, puree the zucchini in a blender. Strain the puree into a clean saucepan. Reheat and season with salt and Tabasco sauce.
In the meantime, bring a saucepan of salted water to a boil. Cook the shredded zucchini for 1 minute. Drain well and add to the pureed soup. Serve immediately.