Use a spoon to halve each zucchini lengthwise, then gently scoop out the flesh with the teaspoon, leaving about a 1/4-inch thick shell. Place the shells on a plate and set aside.
Preheat the grill to medium-high heat. Brush the zucchini shells generously with olive oil on all sides, especially the flesh side.
Place the zucchini shells flesh side down on the hot grill. Grill for about 3-4 minutes until they develop light char marks and the edges start to caramelize, then flip and cook another 2 minutes. Remove and set aside.
Meanwhile, chop the scooped-out flesh into small pieces and set aside. In a bowl, combine the chopped flesh with minced garlic, herbs, cheese, salt, and pepper. Mix well to create a flavorful stuffing.
Using a spoon, evenly stuff each zucchini shell with the prepared mixture, pressing gently to pack in the filling.
Place the stuffed zucchini shells back on the grill or on a baking sheet and cook for about 5-7 minutes until the cheese is melted and bubbling, and the shells are tender.
Remove from the grill, let rest for a minute, then serve hot, garnished with extra herbs if desired. Enjoy the smoky, cheesy bites straight from the zucchini shells!
