Preheat the oven to 400 degrees.

Cut the zucchini in half lengthwise and scrape out the flesh of the zucchini so that they look like boats. Arrange the zucchini boats in a 9 x 13 baking dish.

Chop the middle part of the zucchini and set aside.

Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook, stirring frequently, until the sausage is beginning to brown. This took about 6 minutes.

Add in the tomatoes, onion, pepper, garlic, and chopped zucchini flesh. Add in the oregano then season with salt and pepper.

Cook until the vegetables have softened, stirring frequently, about 5 minutes.

Spoon the mixture into the zucchini boats so that they are full. Save any extra filling to use later.

In a small bowl combine the Parmesan, mozzarella, and breadcrumbs. Mix well then spoon on top of the mixture in the zucchini boats.

Bake for 20-25 minutes or until the zucchini is tender.