Cut the zucchini in half lengthwise and score the flesh in a crosshatch pattern without cutting all the way through the skin. Sprinkle the flesh side with kosher salt and allow them to sit for 10 minutes to sweat out some of their moisture. Pat the zucchini dry with a paper towel.

Preheat the oven to 450 degrees F. Line a baking sheet with unbleached parchment paper if you don’t have an oven-safe skillet that fits in your oven.

Heat a large pan (preferably oven-safe) over medium heat. Add 1 1/2 tablespoons of oil and when warm, place the zucchini flesh-side down in the pan to sear. Cook for 3 to 5 minutes on each side. We’re just browning the zucchini at this point and not cooking all the way through. Remove from heat and leave zucchini in the skillet (if it’s oven safe) or transfer to the prepared baking sheet.

In a small bowl, whisk together 1 1/2 tablespoons of oil with the garlic, thyme, ¼ teaspoon salt and pepper. Brush the mixture on the flesh side of the zucchini and sprinkle with parmesan cheese. Bake in the oven for 15 minutes, or until the zucchini is tender and cooked through.

Garnish with fresh basil leaves and crushed red pepper flakes, if desired.