Mash the piquillo peppers with a bit of oil and salt.
Clean and cut the zucchini in slices. Grill them.
Arrange the dish: spread the piquillo pepper cream on the bread, then add the zucchini and a slice of Consorcio serrano.
The tapa can be seasoned with a dressing of olive oil and diced black olive.
More creams: Eggplant caviar, artichoke cream, tapenade (olive relish), tomato, etc.