Preheat your oven to 375°F (190°C).

Wash and dry the zucchinis thoroughly, then slice them in half lengthwise and scoop out the flesh.

Drizzle olive oil over the insides of the hollowed zucchinis and season with salt and pepper.

Heat a skillet over medium heat, add olive oil, chopped red onion and minced garlic, sauté for 3-4 minutes.

Add chopped zucchini flesh to the skillet and cook for 2-3 minutes. Then, add cherry tomatoes and olives, cooking for about 5 minutes.

Remove from heat and mix in crumbled feta, fresh herbs, lemon zest and half of the lemon juice.

Stuff each zucchini half with the filling, pressing down lightly. Optionally sprinkle with breadcrumbs.

Place stuffed zucchinis in a baking dish and bake for 25-30 minutes until tender and golden brown.

Cool for about 5 minutes, then drizzle with remaining lemon juice before serving.