Trim and halve the zucchini

• Trim only the very ends of the zucchini to avoid waste.
• Split each zucchini in half lengthwise.

Cross-hatch the cut surfaces

• Score the cut surface with the knife in one direction, then in the opposite direction to create a cross-hatch.
• Do not cut all the way through, or the zucchini will fall apart into dice.
• Turn the halves over and repeat on the other side.

Flavor the oil with garlic

• Warm the pan, add the olive oil and the smashed garlic cloves.
• Let the garlic flavor the oil briefly over low-medium heat.

Sear the first side

• Season the cut surface of the zucchini with salt.
• Place the halves cut side down in the pan and cook over low-medium heat without moving them.
• Flip and check that the cross-hatch has opened up into deep grooves.

Cook the second side with butter

• Flip the zucchini and add the butter to the pan.
• Spoon the buttery glaze over the zucchini as it finishes cooking.