1. Finely chop peeled garlic and the onions.

2. In a bowl, whisk together the eggs, fresh cream, coriander, parsley, salt and pepper.

3. In a small non-stick skillet, cook the chopped garlic and onions in olive oil over moderately low heat, stirring continuously for 30 seconds.

4. Add the escargot to the pan, and stir for 1 minute more. Add the zucchini and cook
the ingredients while stirring.

5. Pour the egg mixture into the skillet and stir until it is cooked through.

6. Serve with a toasted baguette on the side.