Preheat the oven to 400°F (200°C). Halve the zucchini lengthwise and scoop out the seedy core, leaving a 1/4-inch border. Brush cut sides with olive oil and place cut side up on a baking sheet.

In a large pan, heat the 2 tbsp oil over medium heat. Cook the onion, garlic, salt, pepper, and red pepper flakes until softened, about 5 minutes. Add the cherry tomatoes and cook another 2-3 minutes until they start to collapse.

In a large bowl, combine the quinoa, chickpeas, cooked vegetables, lemon zest, lemon juice, dill, and half the feta. Stir until evenly mixed, about 1 minute.

Fill the zucchini shells with the mixture, pressing gently. Top with the remaining feta.

Bake for 20-25 minutes until the zucchini is tender and the feta is golden. Let cool 5 minutes, then serve with extra lemon and dill.