Preheat your oven to 190°C (375°F). Gather all your equipment and ingredients ready for assembly.
Slice each zucchini lengthwise about 1.5 inches thick, then carefully use a paring knife to scoop out the flesh, leaving a thin shell intact. Set the scooped-out flesh aside for later.
Finely chop the reserved zucchini flesh. In a mixing bowl, combine the chopped flesh with grated cheddar, minced garlic, chopped herbs, toasted breadcrumbs, a splash of olive oil, lemon juice, salt, and pepper. Mix until well combined and fragrant.
Use a spoon to fill each zucchini shell with the stuffing mixture, pressing gently to pack it in and ensure it stays in place.
Arrange the stuffed zucchinis in a baking dish, seam side down if applicable. Drizzle a little olive oil over the tops for a golden finish.
Bake in the preheated oven for about 25–30 minutes, until the zucchini shells are tender and the filling is bubbly and golden around the edges. The aroma of garlic and herbs will fill your kitchen.
Once done, remove from the oven and let the zucchinis rest for about 5 minutes. This helps the filling set and makes serving easier.
Finish with a squeeze of fresh lemon juice or a sprinkle of chopped herbs for brightness. Serve warm, straight from the dish or plated individually, enjoying the crispy topping and tender zucchini.
