Preheat oven to 200°C / 390°F.

Cut off the tops and bottoms of the zucchinis. Then cut a thin long slice to reveal the flesh of the zucchini. Using a vegetable corer or a teaspoon scoop the flesh creating a zucchini boat that's ½ cm (¼ inch thick) all around the sides.

In a small bowl mix together the olive oil and oregano. Brush or rub this mixture all over the insides of the zucchinis. Don't discard what's left of it, we will use it for the filling. Season the zucchini very lightly with salt and a little bit of pepper.

Add the zucchini to a small baking dish or non-stick pan and bake for 12-15 minutes until the zucchini is slightly softened when pricked with a toothpick.

In a mixing bowl add both types of cheese, the Greek yogurt, spring onion, garlic powder, lemon zest, parsley, and season lightly with ground pepper. Add also the remaining olive oil and oregano. Stir well to combine.

Remove the zucchini from the oven and allow to cool for 5 minutes. Turn down the oven's temperature to 180°C / 356°F.

Stuff each zucchini with the cheese filling. Don't let it come out too much on top. Press the filling to fit inside the zucchini. Drizzle with a drop of olive oil and a sprinkle of oregano on top.

Add back in the oven and bake for about 30 minutes. Until the cheese filling gets some color on top and looks set.

Serve either warm or cold with extra olive oil on top if you like. Enjoy!