Preheat your oven to 375°F (190°C).

Wash and dry the medium-sized zucchinis, then cut them in half lengthwise and scoop out the flesh to create 'boats.'

Drizzle the hollowed zucchini halves with olive oil and sprinkle with salt and pepper.

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

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

Stir in quartered cherry tomatoes and pitted olives, cooking for 5 minutes.

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

Spoon the filling into each zucchini boat and sprinkle breadcrumbs on top if desired.

Bake in the preheated oven for 25-30 minutes until the zucchini is tender and golden on top.

Allow to cool slightly, squeeze the remaining lemon juice over top, and garnish with fresh herbs before serving.