Preheat the oven to 375°F (190°C). Cut the zucchini in half lengthwise and scoop out the insides to create boats.

In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.

Spoon the cheese mixture into each zucchini boat, packing it in well.

In a small bowl, mix breadcrumbs with olive oil. Sprinkle the breadcrumb mixture over the stuffed zucchini. Top with remaining mozzarella cheese.

Place the zucchini boats in a baking dish and bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden.