Preheat your grill to around 350 degrees Fahrenheit. I set my three-zone Weber grill to medium heat (on all three zones).
Brush zucchini rounds with canola oil. Sprinkle each with garlic salt, black pepper, and smoked paprika, using as much or as little as you’d like. I only do this on one side, but do both sides if you'd like.
Place zucchini rounds seasoned side down on the heated grill.
Brush both sides of each slice of French bread with canola oil.
Place French bread slices on heated grill.
Close grill and cook for about 5 minutes.
Flip bread, then flip zucchini rounds.
Re-cover grill and continue cooking for an additional 5 minutes. Check bread after 2 minutes have passed. Remove from grill if nice and crusty.
Spread goat cheese on each slice of crostini immediately after removing it from the grill; it will help it get a little melty. I like to pre-crumble the goat cheese slightly, place a few chunks on each slice, then use a butter knife to spread it out.
Remove the zucchini from the grill. Assemble zucchini on the goat cheese-slathered crostini. Slice a few zucchini in half if you like for maximum crostini coverage.
Serve. Add additional seasoning, to taste. Hitting it with a pinch of salt isn't a bad idea.
Other seasoning ideas: onion powder, cayenne pepper, lemon pepper seasoning, cumin. You could also top with some fresh basil, oregano, or thyme to make it really pop.