A squash twist on a tomato classic, this bruschetta uses ciabatta or rustic rolls and is flavored with tarragon.
Grill or toast roll halves until golden. Rub each side with garlic, and set aside.
Heat olive oil in a large skillet over high heat. Add the zucchini, and cook, stirring occasionally, until slightly golden, crunchy, but still bright green, about 8 minutes. Add remaining ingredients, and toss to combine. Divide the mixture among the toasted bread, and serve garnished with tarragon sprigs.
