Preheat the oven to 400°F.

Cut the ends off and halve the zucchini zucchini horizontally. Remove the pulp from the zucchini. Place the zucchini halves on a sheet pan lined with parchment paper.

In a stock pot, add olive and heat to medium-heat and saute the onion until translucent, about 5 minutes. Add garlic, Italian seasonings, and red pepper flakes and cook for about a minute. Add the ground venison and pork and cook until completely browned. Add the tomatoes with their juices and the salt and pepper. Simmer for about 20 minutes or until the sauce is reduced and thick.

Fill the cavity of each zucchini with the meat mixture. Cover the meat and zucchini with cheddar cheese. Sprinkle the parmesan cheese over the top off each stuffed zucchini. Sprinkle the breadcrumbs over the top and bake for 35 to 45 minutes, or until the zucchini is easily pierced with a knife and the cheeses are browned. Allow the zucchini to cool for about 3 minutes and serve with a side of rice.