Preheat oven to 375 F. Using a small spoon, hollow out the zucchini, leaving at least 1/4 cm of zucchini all around to form a boat. Coarsely chop the zucchini flesh and set aside.

Place the zucchini boats on a baking tray lined with aluminum foil, season with a pinch each of salt and pepper and roast for 12-15 minutes. Remove and preheat oven to broil.

Cook the grains according to package directions- depending on what kind you use. Set them aside once cooked in a medium bowl.

Return the saucepan to medium heat and add a teaspoon of oil. Add in the chopped zucchini and the chickpeas and sauté for about 5 minutes. With a potato masher, or fork, mash the chickpeas lightly so that there are some lumps and some of it has formed a paste. Allow the mixture to cook another 3 minutes to evaporate some of the moisture. Transfer to the bowl with the cooked grains.

Mix in the olives, tahini, sumac, za’atar, feta, lemon zest and salt and pepper to taste.

Stuff the baked zucchini boats with the mixture, dividing it between the four halves. Top them with the remaining tablespoons of feta, panko, and olive oil. Broil for about 5-7 minutes, keeping an eye on it that it doesn't burn- you are simply looking for the bread and cheese to brown lightly.

Remove from the oven, transfer two halves each to two dinner plates and sprinkle with mint. Enjoy loves!