In a pot on medium heat melt coconut oil. Add onion, garlic and jalapeño sautéing until onion begins to soften. Add vegetable broth, lemon juice, lemon zest and ginger. Season with salt and pepper to taste.
Meanwhile, using the largest noodle setting spiralize zucchini. Place all spirals on a plate and with a knife slice down and quarter the spirals.
Add spirals to pot. Stir until zucchini is warmed through.
Adjust seasoning as needed, stir in cilantro and serve with extra lemon wedges.