Slice the medium-sized zucchinis in half lengthwise to create your 'steaks.' Score the flesh in a crisscross pattern, sprinkle kosher salt on cut sides, and let sit for about 15 minutes.

In a skillet over medium heat, pour in 2 tablespoons of extra-virgin olive oil, add minced garlic and crushed red pepper flakes, sauté for 1-2 minutes until fragrant.

Add an additional tablespoon of olive oil in the same skillet, pat zucchini halves dry, and sear them cut-side down for 2-3 minutes until golden brown.

Brush the garlic oil mixture over zucchini steaks, preheat the oven to 425°F (220°C), and bake for 8-10 minutes until tender.

Remove from oven and sprinkle mozzarella and Parmesan cheese over the tops, then broil for 2-3 minutes until bubbly and golden.

Garnish with freshly chopped basil and crushed red pepper flakes, then serve.