Season flour with salt and pepper, then toss zucchini in seasoned flour until evenly coated. In a skillet, heat 1/4 inch of oil over medium-high heat. Oil is at temperature when the end of a wooden spoon bubbles when placed in the pan. Cook zucchini in batches until both sides are brown, about 3 minutes per side.

Mix garlic clove and cream cheese, then season to taste with salt and pepper. Smear seasoned cream cheese over the slices of bread, then place alfalfa on two slices and fried zucchini on the other two slices and make into a sandwich that is sliced and halved diagonally.