Directions:
1. Prep the Zucchini: Slice each zucchini in half lengthwise to create 4 “steaks.” Score the flesh side of each steak 1/4″ deep diagonally at 1/2″ intervals, then rotate 90° and score diagonally again to create a crosshatch pattern. Season the scored sides with 1 teaspoon of salt and let them sit for about 15 minutes to release moisture.
2. Preheat and Prepare: Preheat your oven to 425°F and place a rack in the center. In a large skillet over medium heat, cook the garlic, red pepper flakes, and 2 tablespoons of olive oil, stirring until the garlic is fragrant, 1 to 2 minutes. Transfer the garlic oil to a small bowl.
3. Sear the Zucchini: In the same skillet over medium-high heat, heat 1 tablespoon of olive oil. Pat the zucchini dry and place 2 halves flesh side down in the skillet, cooking until golden brown, about 2 to 3 minutes. Transfer to a baking sheet flesh side up. Repeat with the remaining zucchini and 1 tablespoon of olive oil.
4. Bake and Top: Brush the zucchini steaks with the garlic oil. Bake until tender, 8 to 10 minutes. Sprinkle the mozzarella and Parmesan over the top.
5. Broil: Set the broiler to high. Broil the zucchini until the cheese is melted and browned, watching closely, for about 2 to 3 minutes.
6. Serve: Transfer the zucchini to a serving platter. Garnish with fresh basil and additional red pepper flakes if desired.
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