Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by covering it with parchment paper or aluminum foil, then set a wire rack on top.

Prepare the Zucchini: Slice the zucchini in half lengthwise and use a spoon to scoop out the center, creating "boats." Set aside the scooped-out zucchini flesh and chop it finely.

Sauté the Filling Ingredients: Warm olive oil in a frying pan set over medium heat. Add the chopped spring onions, garlic, and the finely chopped zucchini flesh. Cook for 4-5 minutes until softened. Season with dried oregano, salt, and black pepper.

Make the Filling: In a mixing bowl, combine the sautéed vegetable mixture with ricotta cheese, parmesan cheese, sun-dried tomatoes, breadcrumbs, and grated lemon zest. Mix until well combined.

Stuff the Zucchini Boats: Spoon the ricotta mixture evenly into each zucchini boat, packing the filling gently with the back of a spoon.

Bake the Zucchini: Arrange the stuffed zucchini boats on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is golden on top.

Serve: Once baked, remove from the oven and let the zucchini cool for a few minutes before serving. Garnish with extra parmesan or fresh herbs if desired.