Preheat your oven to 180°C (350°F).

Cut the zucchinis in half lengthwise and scoop out the flesh, reserving it for the filling.

In a large skillet, heat olive oil over medium heat and sauté onion and garlic for 3-4 minutes.

Add the reserved zucchini flesh to the skillet and cook for 5 minutes. Season with salt, pepper, and lemon juice.

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

Stuff the zucchini halves with the filling, pressing gently.

Arrange the stuffed zucchinis in a baking dish and top with extra cheese if desired.

Bake for 25-30 minutes until the edges are caramelized and the filling is bubbly.

Let the zucchinis rest for 5 minutes before serving, garnished with fresh herbs or olive oil.