Method
1-Preheat your oven to 180°C (350°F): Preheat your oven to 180°C (350°F). Slice off the stems of each zucchini, then cut them in half lengthwise.
2-Using a spoon, carefully scoop out the: Using a spoon, carefully scoop out the flesh from each zucchini half, leaving about 1/4 inch border to keep the shell intact. Reserve the flesh for the filling and set the shells in your baking dish.
3-Chop the reserved zucchini flesh into small: Chop the reserved zucchini flesh into small pieces. In a skillet over medium heat, warm the olive oil until it shimmers and begins to smell fragrant.
4-Add finely chopped onion and minced garlic: Add finely chopped onion and minced garlic to the skillet, sautéing until golden and fragrant, about 3-4 minutes. The onions should be translucent and the garlic aromatic.
5-Stir in the chopped zucchini flesh and: Stir in the chopped zucchini flesh and cook until tender, about 5 minutes, allowing the flavors to meld and the zucchini to soften. Season with salt, pepper, and a squeeze of lemon juice.
6-Transfer the sautéed mixture to a mixing: Transfer the sautéed mixture to a mixing bowl. Add shredded mozzarella, grated Parmesan, chopped herbs, and toasted breadcrumbs. Mix until well combined.
7-Stuff each zucchini shell with the filling,: Stuff each zucchini shell with the filling, pressing gently to pack it in. Place the stuffed zucchinis in your prepared baking dish, and sprinkle a little extra cheese on top if desired.
8-Bake in the preheated oven for 25-30: Bake in the preheated oven for 25-30 minutes, until the zucchini edges are caramelized and the filling is bubbly and golden on top.
9-Remove from the oven, let rest for: Remove from the oven, let rest for 5 minutes, then garnish with fresh herbs or a drizzle of olive oil before serving. The zucchini should be tender and the filling rich and gooey, with a tempting golden crust.
10-Serve zucchini should be tender and the: Serve zucchini should be tender and the filling rich and gooey, with a tempting golden crust.