Preheat your oven to 375°F (190°C).

Wash and dry the zucchini, slice them lengthwise, and scoop out the flesh to create boats.

Drizzle the zucchini halves with olive oil and season with salt and pepper. Place them cut side up on a parchment-lined baking sheet.

In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic for 3-4 minutes until translucent.

Add the chopped zucchini flesh to the skillet and cook for an additional 2-3 minutes.

Stir in cherry tomatoes, olives, salt, and pepper. Cook for about 5 minutes until tomatoes soften. Remove from heat and mix in feta, oregano, cumin, parsley, basil, lemon zest and half of the lemon juice.

Spoon the filling into the zucchini boats, drizzle with olive oil, and optionally top with breadcrumbs.

Bake for 25-30 minutes until the zucchini is tender and tops are browned.

Drizzle remaining lemon juice over the baked zucchini and garnish with extra parsley and basil before serving.