- Extra-virgin olive oil, as needed
- 4 medium zucchini, sliced lengthwise into 1/2-inch-thick planks
- Fine sea salt
- ½ cup panko bread crumbs
- ½ cup grated Parmesan
- 4 anchovy fillets, minced
- 1 garlic clove, finely grated or mashed to a paste
- ½ teaspoon herbes de Provence or dried oregano
- Pinch of red-pepper flakes, plus more for serving
- 4 ounces mozzarella, grated (about 1 cup)
- Black pepper
- 3 tablespoons chopped, pitted black or green olives
- 2 tablespoons torn basil or parsley leaves
- Lemon wedges, for serving
- Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
- Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
- Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
- When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
- Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.
