Preparation time: 15 minutes
Cooking time: 45 minutes

1. Cut the zucchini (unpeeled) into rounds. Finely dice the garlic. Peel and slice the onions. 
2. Place the oil into a Dutch oven and sauté the rabbit for 5 minutes on each side until nicely browned. Set aside. 
3. Add the zucchini, garlic, black olives and herbes de Provence to the pot. Sauté for 5 minutes over high heat.
4. Add the rabbit back to the pot, season with salt, cover and cook for 20 minutes over low heat, adding a little water if necessary.

Garnish

1. Halve the tomatoes; cover with tapenade and a few pine nuts.
2. Bake for 20 minutes in a preheated 200° C (400° F) oven.