Preheat the oven to 375F.

Slice the zucchinis in half lengthwise. Scoop out the seeds and enough of the insides so there is room for the stuffing. Be sure to keep the skin intact.

Season the zucchini halves with olive oil, salt, and pepper.

To make the stuffing, start by sauteing the spinach. Heat a large skillet on medium high heat and add 1 teaspoon of olive oil and the garlic.

Add the spinach and cook until it’s completely wilted. Squirt the lemon half over the spinach and be careful that the seeds do not go into the pan.

Season the spinach with the salt and set aside to cool.

Put your bread into the toaster for 1-2 minutes to dry it out even further. Then cut it into ¼” diced pieces.

While the spinach cools and the bread is toasting, beat together the eggs, parsley, dill, and black pepper.

Squeeze out any extra moisture from the spinach and chop it into small pieces. Add it to the egg mixture and stir.

Fold in the bread pieces and ½ cup of feta cheese.

Place the zucchini boats on a sheet tray.

Carefully place the feta and bread crumb mixture into the zucchini halves.

Bake the zucchini halves for 15-20 minutes or until the eggs are completely set.

Remove the zucchini halves from the oven and garnish with the extra feta cheese and fresh sliced chives.