Preheat your oven to 190°C (375°F). Wash the zucchinis and slice them in half lengthwise. Use a spoon to carefully scoop out the flesh, leaving about 1/4 inch border to create a hollow shell. Chop the scooped flesh finely and set aside.
In a skillet over medium heat, add a tablespoon of olive oil. Sauté the chopped zucchini flesh with minced garlic until fragrant, about 30 seconds. If you're adding cooked protein, stir it in now and cook until warmed, about 3–5 minutes. Let the mixture cool slightly.
In a mixing bowl, combine the sautéed zucchini mixture, shredded cheese, toasted breadcrumbs, chopped herbs, and a squeeze of lemon juice. Mix until well combined; this will be your flavorful filling.
Stuff each zucchini half generously with the filling, pressing down slightly to pack it in. Arrange the stuffed zucchinis in your baking dish. Use a brush to lightly coat the tops with olive oil for a golden finish.
Bake in the preheated oven for 25–30 minutes. The zucchini should be tender when pierced with a fork, and the cheese on top golden and bubbling.
Remove from the oven and let rest for 5 minutes. Finish with a sprinkle of fresh herbs and an extra squeeze of lemon if desired. Serve warm, enjoying the tender zucchini and melty, crispy topping.
