Crostini with Zucchini, Tomatoes and Olives

Rinse, trim and coarsely grate zucchini. Blanch tomatoes for a few seconds in boiling water, then rinse, peel, quarter, core and cut into small cubes. Peel shallots and garlic. Finely dice shallots.

Heat olive oil in a pan over low heat. Add shallots and cook until translucent. Press garlic through a garlic press into the pan. Add zucchini and sauté briefly, then stir in the tomatoes. Season with salt, pepper and chile pepper. Bring to a boil. Toast baguette slices in a toaster or in the oven. Divide the zucchini-tomato mixture over baguette slices.