Preheat your oven to 375°F (190°C).

Wash the zucchini, slice them in half lengthwise, and scoop out the flesh, leaving a 1/4-inch border.

Drizzle the zucchini halves with olive oil, sprinkle with salt and pepper to taste.

In a skillet, sauté the chopped red onion for 3-4 minutes until translucent, then add minced garlic and sauté for another minute.

Stir in the chopped zucchini flesh, cooking for 2-3 minutes until softened. Then mix in chopped cherry tomatoes, kalamata olives, and dried oregano. Cook for 5 minutes.

Remove from heat, stir in crumbled feta cheese, ground cumin, chopped parsley, basil, lemon zest, and half of the lemon juice.

Spoon the filling into each zucchini half, packing it in gently, and sprinkle breadcrumbs on top if desired.

Bake the filled zucchini boats for 25-30 minutes until tender and golden brown.

Once baked, drizzle remaining lemon juice over the tops and sprinkle with additional fresh herbs.