Preheat your oven to 375°F (190°C). Wash the zucchini thoroughly and pat them dry. Slice each zucchini in half lengthwise and carefully scoop out the flesh using a melon baller or spoon, leaving about 1/4 inch of flesh around the edges to form boat shapes. Set aside the scooped-out flesh for later use. Arrange the hollowed zucchini halves on a parchment-lined baking sheet, drizzle lightly with olive oil, and season with salt and pepper.

While the zucchini are prepared, dice the cherry tomatoes, mince the red onion, finely chop the parsley and basil, and mince the garlic. Also, chop the reserved zucchini flesh into small pieces so it's ready for the filling.

Heat the olive oil in a medium skillet over medium heat. Add the minced red onion and garlic and sauté for 3–4 minutes until the onion becomes soft and translucent. Stir in the chopped zucchini flesh and cook for another 2–3 minutes. Add the diced cherry tomatoes and chopped kalamata olives, along with a pinch of salt and pepper. Continue to cook, stirring occasionally, for about 5 minutes until the tomatoes break down and release their juices.

Remove the skillet from the heat. Stir in the crumbled feta cheese, dried oregano, ground cumin if using, chopped parsley, chopped basil, lemon zest, and about half of the lemon juice. Make sure the filling is well-mixed and fragrant. I like to add a little extra lemon zest for an extra burst of freshness—it really brightens the flavors.

Generously fill each hollowed zucchini half (from Step 1) with the Mediterranean filling (from Step 4), pressing down gently so the mixture holds together. If you like a crunchy topping, sprinkle breadcrumbs over each stuffed zucchini. Drizzle with a little extra virgin olive oil. Bake in the preheated oven for 25–30 minutes, or until the zucchini is tender and the top is golden brown.

Remove the zucchini boats from the oven and let them cool for a minute or two. Squeeze the remaining lemon juice over the top before serving for a bright, tangy finish. For extra color and freshness, garnish with a little more parsley if you like.