Preheat your oven to 180°C (350°F).

Cut each zucchini in half lengthwise and scoop out the inner flesh.

Chop the reserved zucchini flesh finely.

In a skillet, heat olive oil, then sauté finely chopped onion and minced garlic until golden.

Add the chopped zucchini flesh and cook until tender, seasoning with salt, pepper, and lemon juice.

In a mixing bowl, combine sautéed mixture with mozzarella, Parmesan, breadcrumbs, and herbs.

Stuff the zucchini halves with the filling, pressing gently.

Bake for 25-30 minutes until bubbly and golden.

Let rest for 5 minutes before garnishing and serving.