Start by halving each zucchini lengthwise with a sharp knife, then carefully scoop out the insides with a spoon, feeling that soft thunk and slight resistance as you hollow out the boats. Set the flesh aside for another use or discard.
Brush the cut sides of the zucchini with olive oil using a basting brush, ensuring they’re evenly coated to prevent sticking and to develop a beautiful smoky sheen on the grill.
Preheat your grill or grill pan over medium-high heat until hot, with a slight sizzle when you place the zucchini on it.
Place the zucchini boats cut-side down on the grill and cook for about 3-4 minutes, until they develop nice grill marks and start to soften.
Flip the zucchini and cook for another 2-3 minutes, watching for the edges to turn a deeper char and the insides to become tender when pierced with a fork.
Meanwhile, in a small bowl, mix the minced garlic, chopped herbs, cheese, and a pinch of salt and pepper to create the filling.
Once the zucchini skins are nicely charred and tender, spoon the prepared filling into each hollowed boat, pressing gently to pack it in.
Return the filled zucchini to the grill and cook for an additional 3-4 minutes, until the cheese has melted and the tops are slightly bubbly and golden.
Remove the zucchini from the grill and let them rest for a minute; the filling will be hot and fragrant, with a crispy char on the edges.
Serve the zucchini boats hot, garnished with extra herbs if desired, and enjoy the smoky, cheesy, tender bites.
