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Preheat the oven to 400°F (205°C). Lightly grease a 9×13-inch baking dish with a drizzle of olive oil or cooking spray.
Trim the ends from each zucchini and halve them lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch-thick shell. Roughly chop the scooped flesh and set it aside.
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