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Preheat oven to 425ºF.
Slice the tops off the tomatoes (just enough to remove the stem end and expose the tomatoes' insides). Use a spoon to scoop out the seeds, leaving the flesh around the perimeter intact. Sprinkle insides of tomatoes with kosher salt and let sit while you prepare filling and topping.
In a small bowl, combine 2 Tbsp. of the Parmesan cheese (reserve remaining for filling), Panko, and olive oil. Use your hands to massage the oil into panko. Set aside.
Add remaining Parmesan cheese to a bowl, along with cottage cheese, parsley, garlic, lemon zest, and a few grinds of black pepper (or pinch of chili flakes); mix well to combine. Taste and season with kosher salt, if needed.
Pour out any juices that have collected inside the tomatoes before placing in a small baking dish. Divide cottage cheese mixture evenly into each tomato, and scatter Parmesan-panko topping overtop. Bake for 20 to 25 minutes, until golden. Serve warm with crusty bread.