Preheat oven to 400F.

Wash the zucchini well under cool water then place them on a cutting board. Trim both ends of each before cutting them down the middle lengthwise.  Remove the seeds with a spoon but reserve them for the filling. Place the zucchini shells on a lined baking sheet.

Mince the garlic cloves. Remove the oregano leaves from the stems and mince them as well. Set them aside.

Lay the chouriço sausage on the cutting board and cut it down the middle lengthwise. Remove the outer skin and discard it. Dice the chouriço in to small pieces.

Heat the olive oil in a sauté pan over medium heat. Add the garlic and let it cook 1 minute. Add the diced chouriço to the pan and sauté 5-6 minutes or until the sausage has crisped slightly.  Add the zucchini seeds to the pan and stir well to combine. Let it all cook 4-5 minutes or until the liquid has mostly evaporated. Turn off the heat.

Transfer the chouriço filling to a bowl and stir in the oregano and cream cheese

Toast the bread until browned. Put the toast in a plastic bag. Break it down into as many crumbs as possible by rolling a rolling pin over it. Remove the leftover unbroken bread and discard it.

Place the bread crumbs in a bowl with the shredded parmesan and mix together.

Spoon the chouriço filling into each zucchini shell and sprinkle the breadcrumb and parmesan mixture on top.

Place the zucchini into the oven to bake 15-20 minutes or until the top is golden brown and the filling has become more firm.

Remove the zucchini from the oven and allow it to cool 2-3 minutes before serving.