Preheat your oven to 190°C (375°F). Slice the zucchinis in half lengthwise and use a small spoon to carefully scoop out the insides, leaving about a 1cm border to create boats. Chop the scooped zucchini flesh and set aside.
Finely dice the onion and mince the garlic. Heat a tablespoon of olive oil in a large skillet over medium heat and add the onion and garlic. Sauté for 2-3 minutes until fragrant and slightly translucent.
Add the chopped zucchini flesh to the skillet and cook for about 5-7 minutes, stirring occasionally, until tender and slightly caramelized. Season with salt and pepper to taste.
In a mixing bowl, combine the cooked grains, shredded cheese, chopped herbs, and the sautéed zucchini mixture. Mix everything until well combined and the cheese begins to melt slightly.
Fill each zucchini boat generously with the prepared mixture, pressing down lightly to pack it in. Place the stuffed zucchini in a baking dish.
Sprinkle the toasted breadcrumbs evenly over the top of each stuffed zucchini for added crunch. Bake in the preheated oven for 25-30 minutes, until the zucchini shells are tender and the cheese is bubbly and golden on top.
Remove from the oven and let rest for 5 minutes. This allows the filling to set slightly and makes serving easier.
Serve the stuffed zucchini warm, garnished with extra herbs if desired, and enjoy this cozy, resourceful dish.
