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 scoop out the flesh, leaving about 1/4 inch of flesh around the edges.

Set the scooped flesh aside.

Place the hollowed zucchini halves on a baking sheet lined with parchment paper.

Drizzle them lightly with olive oil and season with salt and pepper.

In a medium-sized skillet, heat the olive oil over medium heat; add the chopped red onion and minced garlic.

Sauté for about 3–4 minutes until the onion becomes soft and translucent.

Chop the reserved zucchini flesh and add it to the skillet.

Cook for another 2–3 minutes.

Add the quartered cherry tomatoes and chopped olives; cook for another 5 minutes.

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

Fill each zucchini half with the 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.

Squeeze lemon juice over the top before serving.