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Heat the oven to 475 degrees F. Use a small spoon to hollow out the flesh of the zucchini, reserving the flesh, and make them into the shape of canoes. Don’t scrape them out completely, though — you want the sides to be about ½ inch thick and the zucchini should still hold their shape. Put the flesh in a sieve and squeeze and discard as much liquid as you can — you should be left with about 1 cup of zucchini flesh. Roughly chop it, place in a medium bowl and add the garlic, egg, Parmesan, breadcrumbs or panko and ¼ teaspoon salt. Use your hands to crush the tomatoes well, then add these to the zucchini mixture. Stir to combine and set aside.
In a separate small bowl, mix the lemon zest, chopped oregano and pine nuts. Set aside.
Place the hollowed zucchini in a medium baking sheet or ovenproof dish, hollowed side facing up. Drizzle 1 tablespoon of oil (in total) over the zucchini and season with ⅛ teaspoon salt (in total). Spoon the zucchini mixture back into the hollow and bake for about 20 minutes, until the filling is set and golden brown.
While the zucchini are baking, make the salsa. Add the lemon juice, remaining 2 tablespoons oil and ⅛ teaspoon salt to the bowl of oregano and pine nuts. Let the zucchini cool a little. Spoon the salsa on top, sprinkle with the oregano leaves and serve.