In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic, dried oregano, and dried thyme, cooking for another minute until fragrant.
Pour in the canned diced tomatoes with their juice and vegetable broth. Stir well to combine.
Bring the mixture to a simmer, then add the sliced zucchini. Cook for about 10 minutes, or until the zucchini is tender but still holds its shape.
Carefully add the cod chunks to the pot. Simmer for an additional 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Season with salt and freshly cracked black pepper to taste.
Remove from heat and let it rest for a couple of minutes. Serve hot, garnished with fresh mint leaves and an optional squeeze of lemon juice. Enjoy with crusty bread if desired!
