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Preheat your oven to 425ºF.
Cut the tops off the tomatoes just enough to remove the stem and expose the insides.
Scoop out the seeds with a spoon, making sure to leave the flesh intact around the edges.
Sprinkle kosher salt inside the tomatoes and let them sit while you prepare the filling and topping.
In a small bowl, mix 2 tablespoons of the grated Parmigiano-Reggiano cheese (set aside the rest for later), panko breadcrumbs, olive oil, and a pinch of salt. Use your hands to combine the oil with the panko and set it aside.
In another bowl, prepare the filling by mixing the cottage cheese, the remaining Parmigiano-Reggiano cheese, 2 tablespoons of parsley, grated garlic, lemon zest, and crushed red pepper flakes. Stir well.
Taste the filling and add a pinch of kosher salt if needed. (If you prefer a smoother texture for the cottage cheese, you can blend it with an immersion blender or food processor before mixing it with the other ingredients.)
Before placing the tomatoes in a small baking dish, pour out any juices that have collected inside them.
Evenly distribute the cottage cheese mixture into each tomato and sprinkle the panko mixture on top.
Bake for 20 to 25 minutes, or until the tops are golden and crispy.
Garnish with the remaining tablespoon of chopped parsley and serve with crusty bread.