1-First, slice each zucchini lengthwise and score the flesh in a crisscross pattern to help release moisture.

2-Sprinkle with 1 tsp salt and let it sit for 10 minutes, then pat dry with a paper towel to keep things crisp.

3-Heat 1-2 tablespoons of the extra virgin olive oil in a large nonstick pan over medium heat and sear the zucchini flesh-side down for about 5 minutes per side until golden brown.

4-In a small bowl, combine the remaining 3 tablespoons extra virgin olive oil with the 2 cloves finely chopped garlic, 1 tbsp chopped fresh thyme leaves, salt, and pepper; mix well.

5-Brush this garlic mixture onto the hot zucchini steaks, sprinkle with 2 tbsp finely grated Parmesan cheese, then transfer to an oven or air fryer and cook for 15 minutes.

6-Remove from the oven or air fryer, top with 1/2 cup shredded mozzarella cheese, and return to cook for 1-2 minutes until the cheese melts.

7-Garnish with fresh basil leaves and chili pepper flakes before serving.