zest, and the garlic until chunky.
Place the zucchini halves on a baking sheet lined with parchment paper and liberally spread on the tapenade, using as much as desired. Sprinkle with the cheese and bake until bubbly and brown, about 20 to 25 minutes. Cool slightly, cut into 2-inch chunks and serve.
Yield: 4 appetizer or 2 main course servings
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