Use a sharp knife to carefully cut each zucchini in half lengthwise, then scoop out the centers with a spoon to create sturdy boats. Place the scooped zucchini halves on a plate.
Brush the cut sides of the zucchini with olive oil to help them crisp and develop a beautiful golden color on the grill. Make sure to coat generously for flavor and browning.
Preheat your grill to medium-high heat. Once hot, place the zucchini boats cut side down on the grill grates, listening for a satisfying sizzle. Grill for about 3-4 minutes until the edges start to turn golden.
Meanwhile, in a mixing bowl, combine chopped tomatoes, shredded cheese, herbs, salt, pepper, and optional smoked paprika or chili flakes. Mix well to create a flavorful filling.
Flip the zucchini boats over carefully using tongs or a spatula, revealing the grilled, golden sides. Use a spoon to fill each boat generously with the prepared tomato and cheese mixture.
Move the filled zucchini boats to a cooler part of the grill or reduce the heat slightly. Cover and grill for another 8-10 minutes, until the zucchini is tender, the cheese is melted, and the filling is bubbling with smoky edges.
Remove the zucchini boats from the grill and squeeze fresh lemon juice over the top to brighten the flavors. If desired, sprinkle with crumbled feta or grated Parmesan for an extra salty crunch.
Let the zucchini rest for a minute, then serve hot, enjoying the smoky aroma, crispy edges, and cheesy, flavorful filling in every bite.
