Grate the unpeeled zucchini and squeeze in paper towel to get rid of water content.

Warm the olive oil in a frying pan over medium heat. Add the zucchini, garlic, lemon zest and paprika. Cook for five minutes or until the zucchini are cooked but not browned. Remove from heat and season to taste. Let cool for 5 minutes.

Put the feta in a salad bowl and crumble with a fork. Add the basil and the zucchini mixture. Mix well.

Toast the bread, spread the zucchini mix on it and serve.