Preheat the oven to 375˚F. Rub a small baking dish or sheetpan with olive oil.

Trim the ends of the zucchinis and cut them in half lengthwise. Using a small spoon (a grapefruit spoon works great) scoop out the seeds and discard, leaving a quarter- to half-inch border. Cut a very small sliver off the bottoms of each so that they lie flat without rolling around. Place the zucchini halves, cut side up, on the prepared baking dish or sheet pan.

In a small skillet, melt the butter over medium-high heat. Add the onions with a pinch of salt and pepper. Cook, stirring often, 4-5 minutes, or until softened but not browned. Add the garlic and cook, stirring, 1 minute, until fragrant. Transfer to a small bowl and cool slightly.

Stir in the cottage cheese, ¼ cup of the Parmesan cheese, the beaten egg, scallions, herbs and 2 tablespoons of the breadcrumbs. Season with salt and pepper. In a small bowl, combine the remaining ¼ cup of Parmesan cheese and 1 tablespoon of breadcrumbs. Sprinkle the zucchinis with salt and pepper. Spoon the filling down the center of each. Sprinkle the Parmesan topping evenly over top. Bake 25 minutes, or until tender and golden. If the tops aren’t browned, broil the zucchini 2-3 minutes. Serve warm or at room temperature.