Ingredients

• large zucchini , 12- to 15-ounces each
• 1 teaspoon kosher salt
• 3 tablespoons olive oil , divided
• 2 cloves garlic , minced
• 1 teaspoon oregano or marjoram
• 0.25 teaspoons crushed red pepper , or to taste
• 0.75 cups freshly grated Parmesan cheese or shredded Italian blend cheeses
• 0.25 cups chopped fresh basil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Halve zucchini lengthwise. Score flesh in a criss-cross pattern, 1/4-inch deep at 1/2-inch intervals.
3. 3 Sprinkle cut sides of zucchini with salt. Let stand for 15 minutes. Blot any released liquid dry with a paper towel.
4. 4 Heat 1 tablespoon oil in a 12-inch skillet over medium-high. Place zucchini in the skillet, cut side down. Cook until browned, 4 to 5 minutes. Turn and cook on the other side, about 4 minutes. Transfer to the prepared baking sheet, cut sides up.
5. 5 Pour remaining 2 tablespoons oil to the skillet. Add garlic, oregano, and crushed red pepper. Cook until fragrant, about 1 minute, and scrape herbed oil into a small bowl.
6. 6 Brush zucchini generously with the herbed oil.
7. 7 Bake in the preheated oven until tender, about 5 minutes.
8. 8 Sprinkle with Parmesan cheese and bake until cheese has melted, about 3 minutes more.
9. 9 Garnish with basil.

Nutrition per serving