Preheat your oven to 180°C (350°F).

Wash and trim the ends of the zucchini, then slice them in half lengthwise and scoop out the center flesh.

In a skillet, heat olive oil over medium heat, add onion and garlic, and sauté until translucent.

Chop the reserved zucchini flesh and add it to the skillet, cooking for 5 minutes and seasoning with salt, pepper, and lemon juice.

Transfer the sautéed vegetables to a bowl and mix in mozzarella, parmesan, herbs, and breadcrumbs.

Stuff each zucchini half with the mixture, pressing gently to pack it in.

Bake in the oven for 25-30 minutes until golden and bubbly.

Let it rest for 5 minutes before serving, garnishing with herbs or a drizzle of olive oil.