1. Prepare the oil mixture: to a small bowl, add extra virgin olive oil, Italian seasoning, finely grated fresh garlic, salt, and red pepper flakes.

Stir well to combine.

2. Cut off the ends of zucchini, then slice zucchini in half lengthwise so that you have two equal halves.
3. Using a sharp knife, lightly score zucchini in a cross hatch pattern. This step will help the flavors of the oil mixture infuse the zucchini.

4. Heat avocado oil in a large skillet over medium-high heat. 
5. Carefully place zucchini halves into the hot pan open face down (the hot oil is essential for keeping zucchini from getting watery). Sear untouched for about 5 minutes, until they develop a nice golden brown color.

Flip and cook over medium heat for another 3-5 minutes. Adjust the cooking time to achieve your desired level of doneness (the exact cooking time depends on how thick your zucchini halves are and how cooked you like them, I like slightly crisp zucchini).

6. Finish by adding a drizzle of garlic chili olive oil mixture. You may also adjust salt, if necessary.