Rinse the zucchini in cold water.
To prepare the zucchini, slice the top ⅓ of the zucchini lengthwise and a small slice on the button side so that they are stable when placed in the baking dish. Use a spoon or melon baller to remove the flesh from the zucchini leaving small “boats”.
Finely chop the zucchini flesh and set them aside, you should have about 4 cups but a little more is fine.
Brush some olive oil on the inside of the zucchini and place them in a 350 degree Fahrenheit oven for about 15 minutes to soften. Set aside.
Finely chop the Trinity and place it in a prep bowl.
Finely chop the garlic and measure all the other ingredients.
Place a heavy-bottomed Dutch oven over medium heat.
Add the olive oil and butter. When the butter is bubbly, add the Trinity and saute until starting to brown, about 10 minutes
Add the garlic and continue to saute until aromatic, about 2 minutes,
Increase the heat and add the chopped zucchini. Simmer for about 7 to 10 minutes or until the liquid begins to evaporate.
Crumble the ground pork into the Dutch oven.
Brown the pork, smashing the larger pieces with your spoon.
After about 8 minutes, remove some of the excess rendered fat.
Add the Herb and Spice Blend and mix thoroughly.
Increase the heat and add the stock. Bring the stock to a heavy simmer, then reduce the heat and simmer the stock until has been reduced almost completely. This will take about 20-25 minutes.
Add the breadcrumbs (start with about ½ cup and add more as needed). Stir well to combine all of the ingredients.
Cover the Dutch oven and set aside, off the heat, for about 10 minutes.
Preheat the oven to 350 degrees Fahrenheit.
Stuff each zucchini boat with the filling, mashing down with your spoon to fill every void.
Top each stuffed zucchini with a light layer of breadcrumbs and Romano cheese. Place two or three small tabs of butter on top.
Place the stuffed zucchini in a prepared baking dish. Add about ½ inch of water to the baking dish, making sure to get water under each zucchini.
Place the baking dish in the preheated oven for about 30 minutes or until the top is browned.