Grease a baking sheet with olive oil.

1. Cut five zucchinis in half lengthwise. Scoop out the flesh and set it aside.
   
   
2. Lightly sprinkle the inside of the zucchini shells with salt and place them on the baking sheet.
   
   
3. Chop the remaining zucchini and the scooped flesh into ¼-inch pieces. Gently squeeze the excess moisture from them.
   
   
4. Heat the olive oil in a skillet set over medium-high heat until it sizzles.
   
   
5. Add the onions, chopped zucchini, garlic, and parsley to the pan and sprinkle in ½ teaspoon of salt and the Italian seasoning.  Adjust the heat to prevent burning and cook until the vegetables are softened.
   
   
6. Remove from the heat and place the mixture in a spacious bowl to cool.
   
   
7. Add the eggs and mix well.
   
   
8. Stir in ½ cup of the parmesan cheese and the bread crumbs.
   
   
9. Preheat the oven to 350 degrees.
   
   
10. Fill each zucchini half with the vegetable mixture and top with the remaining cheese.
    
    
11. Bake for 45–50 minutes, or until the tops are crisp and golden.