Preheat your oven to 375°F (190°C). Wash the zucchini thoroughly and pat them dry with a clean towel.

Slice each zucchini in half lengthwise and use a melon baller or spoon to carefully scoop out the flesh, leaving about ¼ inch around the edges.

Set the scooped flesh aside for the filling.

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

Chop the tomatoes, onion, and herbs.

In a medium skillet, heat olive oil over medium heat, add the onion and garlic, and sauté for about 3-4 minutes.

Chop the reserved zucchini flesh and add it to the skillet, cooking for another 2-3 minutes.

Add quartered cherry tomatoes, chopped olives, and a pinch of salt and pepper to the skillet. Cook for another 5 minutes.

Remove from heat and stir in crumbled feta cheese, dried oregano, and ground cumin.

Generously fill each hollowed zucchini half with the Mediterranean mixture, pressing down slightly.

If desired, sprinkle breadcrumbs on top.

Bake for 25-30 minutes, or until the zucchini is tender and the top is golden brown.

Let cool for a minute, then squeeze remaining lemon juice over the top.