Step 1

Preheat the oven to 450°F and place the rack in the center position.

Step 2

Wash and dry the fresh produce.

Step 3

Halve the zucchini lengthwise, then scrape out and discard the soft flesh from the middle of each half.

Step 4

Place the zucchini halves cut-side-up on a baking sheet; rub with olive oil and season with salt and pepper.

Step 5

Place the zucchini halves in the oven and bake while you prepare the filling, 15 to 20 minutes.

Step 6

Cut the tomatoes into ¼-inch cubes and transfer to a medium bowl.

Step 7

Preheat a skillet over medium heat.

Step 8

While the skillet heats up, trim off and discard the ends of the onion and remove the outer layer; cut into ¼-inch cubes.

Step 9

Once the skillet is hot, add olive oil and swirl to coat the bottom.

Step 10

Add the onion to the skillet; cook, stirring frequently, until softened, 3 to 4 minutes.

Step 11

While the onion cooks, trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Step 12

Add the garlic and oregano to the skillet; cook until fragrant, 15 to 30 seconds.

Step 13

Add the ground beef to the skillet and increase the heat to high; season with salt and pepper. Cook the beef, breaking apart with a spoon, until browned and crumbly, 3 to 5 minutes.

Step 14

While the beef cooks, halve the olives.

Step 15

Remove the baking sheet from the oven, change the setting to broil, and place the rack about 6 inches from the top heat source.

Step 16

Add the tomatoes and olives to the skillet and cook the mixture for an additional 1 to 2 minutes.

Step 17

Divide the beef filling between the zucchini halves, then sprinkle with feta overtop.

Step 18

Return the zucchini to the oven and broil until the cheese melts and is lightly browned, 2 to 3 minutes.

Step 19

To serve, place the zucchini boats on a plate. Enjoy!