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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Halve each zucchini lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch shell. Reserve the scooped flesh, squeezing out any excess moisture with your hands, then roughly chop it. Arrange the zucchini shells cut-side up in a 9×13-inch baking dish, brush lightly with 1 tbsp olive oil, and sprinkle with 1/4 tsp of the salt.
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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