1. Preheat oven to 400°F (200°C).

2. Wash zucchini, cut in half lengthwise, scoop out pulp leaving ¼-inch border. Place on baking sheet cut-side up, drizzle with olive oil, season with salt and pepper.

3. Par-bake zucchini for 10-15 minutes.

4. While zucchini bakes, cook bacon in a skillet until crispy, drain and crumble. Reserve 1 tbsp bacon fat.

5. In the same skillet or with olive oil over medium heat, sauté onion for 3-5 minutes until soft, add garlic and cook 1 minute. Add ground beef, break apart, and cook until browned (7-9 minutes). Drain excess grease.

6. Reduce heat to low, stir in ketchup, mustard, Worcestershire sauce, salt, pepper, and paprika. Fold in most of the crumbled bacon (reserve some for garnish).

7. Remove par-baked zucchini, spoon meat mixture into each half, pressing down firmly.

8. Top with shredded cheddar and Parmesan cheese.

9. Bake for 15-20 minutes until zucchini is tender and cheese is melted and bubbly.

10. Garnish with reserved bacon and fresh herbs if desired. Serve immediately.