Preheat oven to 425 degrees.
Prep your zucchini by washing them and slicing lengthwise in half; with a spoon, scoop out the flesh of each squash half, leaving 1/4" of squash as your zucchini boat. Our zucchini were particularly seedy, so I tried to hand-pick out some of the larger seeds from the flesh. Allow the scooped squash to drain in a sieve while you prepare the remaining ingredients.
In a prep bowl, mix your bread crumbs, zest, egg, garlic, pinenuts, parmesan and tomatoes.
Add your drained squash to the mixture, ensuring that some water has been released, either by pressing down on the squash or absorbing some water with a paper towel.
Prep your zucchini boats with a drizzle of olive oil, salt and pepper. Then, stuff each boat with equal proportions of bread crumb mixture.
Bake at 425 for about 15-18 minutes, until the squash are cooked and the stuffing lightly browned.