In a medium bowl, blend together Greek yogurt, minced garlic, lemon juice and zest, and a pinch of salt and pepper until creamy. Set aside.

Smash the zucchinis on a cutting board to about 1 inch thick using a rolling pin or meat mallet.

In a bowl, combine smashed zucchini with olive oil and season with salt and pepper. Toss to coat evenly.

Preheat the broiler to 550°F. Arrange seasoned zucchini on a baking sheet and broil for about 5-7 minutes until golden brown.

Once charred, transfer zucchini to a serving platter, spread the garlic yogurt sauce over it, and top with shaved pecorino and red pepper flakes.