Preheat oven to 350F and line a baking tray.
Rinse the zucchini’s and cut off the ends. Cut the zucchini’s lengthwise into halves. Scrape out the soft inner part with the seeds and chop it lightly.
Chop tomatoes roughly and add them to a bowl with the chopped zucchini. Crumble the cheese (vegan or vegetarian) into the bowl and season with a sprinkle of olive oil, sea salt, garlic powder, pepper, fresh basil and dried oregano. Mix everything together and top the mixture onto the zucchini halves.
Bake the stuffed zucchini’s on a lined baking tray for 20-30 minutes at 350F, or until the zucchini’s are golden and tender.