Heat oil in a large skillet over medium heat. Add garlic; cook and stir until golden, about 2 minutes. Add zucchini; cook, stirring occasionally, until starting to soften, 5 to 7 minutes.
Remove skillet from heat and stir in tomato, balsamic vinegar, salt, and pepper. Let cool, about 5 minutes. Stir in basil.
Let zucchini mixture marinate in the refrigerator, 20 minutes to overnight.
Spread zucchini mixture over baguette slices. Sprinkle feta cheese on top.
Don’t overcook the zucchini.
Add as much as 1/4 cup chopped basil. You can add some oregano if you like.
The baguette can be either room temperature, warmed, or coated with butter or Parmesan cheese and broiled until golden.
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