Preheat your oven to 180°C (350°F). Gather a sharp knife, a spoon, and a baking dish. Slice each zucchini in half lengthwise and use the spoon to carefully scoop out the flesh, leaving about 1cm of border to keep the shape intact. Chop the scooped flesh finely and set aside.
Sprinkle a little salt inside each hollowed zucchini and let them rest for about 10 minutes. This helps draw out excess moisture and enhances their flavor.
While they rest, combine the chopped zucchini flesh with shredded mozzarella, grated Parmesan, toasted breadcrumbs, minced garlic, chopped herbs, and a tablespoon of olive oil in a mixing bowl. Season with salt and pepper to taste, then mix everything until well combined.
Pat the zucchini halves dry with a paper towel to remove excess moisture. Fill each hollow with the prepared mixture, pressing gently to pack the filling in securely.
Arrange the stuffed zucchinis in your baking dish. Drizzle the remaining olive oil over the top to help them develop a crispy, golden crust in the oven.
Bake uncovered for 30 to 35 minutes, until the tops are bubbly and golden brown, and the zucchini flesh is tender when pierced with a fork. If the tops brown too quickly, loosely cover with foil.
Once baked, let the zucchinis rest for about 5 minutes to allow the filling to set slightly. This makes them easier to serve and enjoy.
Finish by garnishing with extra chopped herbs or a squeeze of lemon if desired. Serve warm with your favorite side or a light salad for a complete meal.
