Start by slicing each zucchini in half lengthwise. Use a teaspoon to carefully scoop out the seeds and flesh, leaving about a 1/4-inch border to hold the shape. Be gentle to avoid splashing juice and set the hollowed boats on a towel to absorb excess moisture.
Brush the zucchini boats generously with olive oil on all cut surfaces. Sprinkle with flaky sea salt and freshly cracked black pepper for flavor, and set aside while you prepare the grill.
Preheat your grill to medium-high heat. Place the zucchini cut-side down directly on the grill grates and cook for about 3-4 minutes, until you see grill marks and the flesh starts to soften.
Flip the zucchini so the skin-side is down and continue grilling for another 3-4 minutes, until the skin blisters and the flesh is tender enough to scoop out easily. Keep an eye to prevent burning or over-charred spots.
Remove the zucchini from the grill and place them on a platter. Let them rest for a minute, then use a spoon to gently scoop out the softened flesh into a bowl, leaving a stable shell behind.
Add minced garlic to the bowl of zucchini flesh and stir in the crumbled cheese, chopped herbs, and a squeeze of lemon juice. Mix until well combined and fragrant.
Spoon the mixture back into the zucchini shells, pressing down gently to pack the filling. Place the stuffed boats back on the grill or in a warm oven to heat through for about 5 minutes, until the cheese melts and everything is heated evenly.
Finish by squeezing fresh lemon juice over the grilled zucchini boats and garnishing with additional herbs if desired. Serve warm, allowing the crispy skin and tender filling to shine together.
