A delightful twist on traditional bruschetta, featuring a creamy zucchini topping.
Preheat your oven to 375°F (190°C). Slice the baguette into even slices and arrange them on a baking sheet.
Lightly brush the baguette slices with olive oil for extra crispiness.
Toast the baguette slices in the oven for about 5 minutes or until golden and crispy.
Keep an eye on the bread to prevent over-toasting.
Heat the olive oil in a non-stick skillet over medium heat.
Ensure the skillet is hot enough before adding the vegetables for better sautéing.
Add the zucchini, onion, and garlic to the skillet. Sauté for about 7 minutes until tender and most of the liquid has evaporated.
Stir occasionally to prevent sticking and ensure even cooking.
Remove the skillet from heat and stir in the cream cheese. Mash the mixture with a potato masher until creamy but slightly chunky.
Adjust the texture to your preference by mashing more or less.
Spoon the zucchini mixture onto the toasted baguette slices. Garnish with fresh parsley.
Serve immediately for the best flavor and texture.
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