Baked Stuffed Zucchini Boats

4 medium zucchini (about 8–10 inches long)

1 cup crumbled feta cheese (use Greek feta for the most authentic flavor)

1 cup cherry tomatoes, quartered

1/2 cup kalamata olives, pitted and chopped

1 small red onion, finely chopped

2 garlic cloves, minced

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon ground cumin (optional, for a slightly smoky flavor)

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1 lemon, zested and juiced

Salt and pepper to taste

1/4 cup breadcrumbs (optional, for extra crunch)

Extra virgin olive oil for drizzling