Warm a skillet to medium heat. Add about a 1 tsp of oil, squash, and a teaspoon of water until the squash is soft but not mushy. Add the herbs, zest, salt, and pepper and cook for a about 3 more minutes.
Brush the bread with oil and toast until golden. Spread the cheese on each toast. Top the cheese with squash and serve.
Recipe by The Taste Edit at https://thetasteedit.com/summer-squash-crostini/