Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chopped garlic and cook until fragrant, 1 minute. Add the zucchini and cook, stirring occasionally, until golden and brown, about 6 minutes. Season the mixture with salt, pepper and a pinch of red pepper flakes. Turn off the heat and stir in the basil.
Toast your bread in a toaster, on the grill, or if you are lucky enough to own one, an Italian stovetop toaster. Rub the smashed garlic lightly over the toasted bread.
Top each piece of bread with a folded piece of prosciutto and a heaping spoonful of the zucchini; drizzle with olive oil and sprinkle lightly with salt and pepper. Add a final shave of Pecorino Romano and serve.
Recipe courtesy of Gabriele Corcos and Debi Mazar