Fill a large pot with salted water and bring it to a rolling boil. Add the fresh green beans and cook for 3-5 minutes until bright green and tender-crisp. Drain and plunge into an ice bath.

In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add the blanched green beans to the skillet and toss in the garlic butter, cooking for an additional 3-4 minutes.

Season with salt, pepper, and optional red pepper flakes. Toss to coat evenly.

Reduce heat and mix in mozzarella and parmesan cheeses, stirring until melted and creamy.

Serve immediately, garnished with freshly chopped parsley.