Heat the oil in a large pan over medium heat and cook the zucchini with the crushed garlic and 1 pinch of salt for at least 15 minutes very soft and stirr regularly. The zucchini shall dispense liquid without getting brown.

Take the soft zucchini from the heat and mash them with a spoon. Taste with salt and pepper and add the lemon juice. Let the zucchini mixture cool slightly.

Toast the bread dry and while it is still hot, rub it slightly with the halved garlic clove. Drizzle with a little oil, add the zucchini mixture, sprinkle with thyme and crumble over the goat cheese. Drizzle again with a little oil and serve immediately.