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Halve the zucchini lengthwise and score the flesh in a crosshatch pattern. We'll do this so the salt can penetrate the inside of the zucchini and also because it's beautiful.
Liberally season the zucchini with salt and let sit for 10–15 minutes. The salt will draw out moisture and after 15 minutes, pat the zucchini dry.
Preheat the oven to 450°F.
Heat the oil (use just enough to coat the bottom of the pan) in a large 12-inch heavy bottom skillet or cast iron pan until it’s shimmering and just beginning to smoke.
Add the zucchini flesh side down in the oil, and sear without burning. Adjust the heat if it's browning too fast, it should take 5-7 minutes.
Cook for about 5-7 minutes until starting to get some beautiful golden color, then immediately transfer the pan in a 450°F oven to roast for an additional 5-10 minutes more or until the zucchini are completely soft (make sure to use an oven-safe pan to avoid transferring the zucchini to a separate baking sheet).
Transfer zucchini to a paper towel–lined plate to blot excess oil.
Arrange the zucchini on a serving platter with the burrata on top + pesto + basil leaves.