( about 300 g)
garlic clove, minced
( cream cheese)
parmesan cheese, shaved
- Heat the olive oil in a non-stick skillet.
- Add the zucchini, onion and garlic. Sautee for about 5-7 minutes or until everything is tender and most liquid has evaporated. Remove from heat.
- Stir in cream cheese. Mash with a potato masher until creamy, but not totally smooth.
- Scoop the zucchini cream onto the baguette slices and top with shaved parmesan cheese.
- Serve and enjoy.