Preheat the oven to 375°F (190°C). Wash the zucchini thoroughly and pat them dry.

Slice each zucchini lengthwise in half. Using a spoon or melon baller, scoop out the flesh, leaving about 1/4 inch around the edges to form sturdy zucchini boats. Set the scooped flesh aside.

Place the hollowed zucchini halves on a parchment-lined baking sheet. Drizzle lightly with olive oil and season with salt and pepper.

Chop the cherry tomatoes, onion, parsley, and basil.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped red onion and minced garlic. Sauté for 3–4 minutes until soft and fragrant.

Finely chop the reserved zucchini flesh and add it to the skillet. Cook for 2–3 minutes until slightly softened.

Add the cherry tomatoes, chopped olives, salt, and pepper. Cook for about 5 minutes until the tomatoes begin to soften and release their juices.

Remove the skillet from heat and stir in the crumbled feta cheese, dried oregano, cumin (if using), lemon zest, parsley, and basil. Mix well.

Spoon the filling generously into each zucchini boat, gently pressing the mixture so it holds together.

Sprinkle breadcrumbs on top if desired for extra texture.

Bake for 25–30 minutes, until the zucchini are tender and the tops are lightly golden.

Remove from the oven and let cool slightly. Drizzle with extra virgin olive oil and squeeze fresh lemon juice over the top before serving.