Tomato & Cheese-Stuffed Zucchini

2 zucchini
1/2 tsp garlic powder
1 tbsp olive oil
1/2 small onion, diced
1 small Roma tomato, seeded and diced
1/2 tsp each salt and pepper
1 tsp chopped fresh oregano
1/2 tsp chopped fresh thyme
1/3 cup grated cheddar cheese

Preheat oven to 350F. Trim ends and cut zucchini lengthwise in half. Scoop out seeds to make a trench. Chop seeds and pulp. Place zucchini halves on a parchment paper-lined baking sheet and sprinkle with garlic powder, set aside.
Heat oil in skillet set on med-high. Add onion and saute until translucent. Stir in chopped zucchini, tomato, salt, pepper. Cook a few mins and then add the herbs.
Spoon mixture evenly into zucchini and sprinkle cheese on top. Bake for 20 mins.