Preheat your oven to 200°C (390°F). Gather your baking dish and set it aside.
Wash the zucchinis thoroughly. Slice off the stems and cut each zucchini in half lengthwise, then use a spoon or melon baller to gently scoop out the flesh, leaving about a quarter-inch shell intact. Reserve the flesh for the filling.
Place the zucchini halves cut side up in the baking dish. Lightly sprinkle the insides with salt and let sit for 10 minutes to draw out excess moisture. This helps prevent sogginess.
While the zucchini rests, chop the reserved flesh into small pieces. Mince the garlic cloves finely.
In a skillet over medium heat, add a tablespoon of olive oil and once shimmering, sauté the minced garlic until fragrant, about 30 seconds. Add the chopped zucchini flesh and cook until softened and slightly browned, about 5 minutes. Season with salt, pepper, and smoked paprika, then remove from heat and let cool slightly.
In a mixing bowl, combine the sautéed zucchini and garlic with the shredded cheese, toasted panko breadcrumbs, chopped herbs, and a drizzle of olive oil. Mix well until the filling is cohesive and flavorful.
Pat the salted zucchini shells dry with paper towels to remove any remaining moisture. Then, generously spoon the filling into each zucchini half, pressing down lightly to pack in the mixture.
Sprinkle a little extra cheese and panko on top of each stuffed zucchini for a crispy, cheesy crust. Drizzle with a small amount of olive oil for added crunch.
Bake in the preheated oven for 25 to 30 minutes, until the edges are golden brown, and the filling is bubbling. The zucchini should be tender when pierced with a skewer or toothpick.
Remove from the oven and let rest for 5 minutes. The filling will set slightly, making it easier to serve without spilling. Garnish with fresh herbs if desired.
Serve warm, enjoying the crispy edges, melty cheese, and tender zucchini shells for a satisfying summer main.
