This spread tastes like the ingredients that go into it, olives, roasted garlic, and cheese. I used Calamata olives, and Fontina cheese, and a Cuisinart food processor to combine them. Be sure to check the olives for pits, I think I heard one rattling around in the food processor. There is no need to add salt, the olives are salty enough. Next time, I might add a little less olives, and a little more cheese, as the flavor of the olives overpowers the subtle flavors of the roasted garlic and Fontina. The garlic could also be roasted a little longer, (maybe 40-45 minutes) but I don't think it matters, because the food processor pretty well pulverizes everything. You might be able to speed things up by melting the cheese in the microwave; the double boiler I used took about 15 minutes and had to be watched and stirred carefully, otherwise the cheese tends to form a firm layer on the bottom of the pot. Spread on slices of French bread, it is great. Goes well with beer or red wine. You can toast the little slices of bread, and make some pleasant appetizers. I did not try it on zucchini, but I would imagine that it would be excellent and a bit healthier, too.