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With the rack in the middle position, preheat the oven to 425°F (220°C). Line two baking sheets with silicone mats or parchment paper.
In a bowl, combine the zucchini, half of the oil, the garlic and lemon zest. Season with salt and pepper.
Using a pastry brush, coat the pitas with the remaining oil. Place on the baking sheets. Cover the pitas with the cream cheese and top with the zucchini mixture.
Bake one sheet at a time for 10 minutes or until the pitas are slightly crispy and the zucchini is tender and starting to brown around the edges. Let cool for 10 minutes.
Meanwhile, soak the shallot slices in a bowl of cold water. Drain.
Top the pitas with the smoked salmon, shallots, dill and capers. Serve with lemon wedges.
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