Caputo’s Zucchini & Feta Boats

4 firm medium zucchini
1/2 lb. feta cheese
2 Tbl. extra virgin olive oil, strong, plus extra for drizzling
2 Tbl. fresh lemon juice
3 garlic cloves, finely chopped
12 fresh basil leaves, chopped
24 fresh parsley leaves, chopped
6 fresh mint leaves, chopped
1/2 tsp. fresh fennel bulb, chopped, or seeds (optional)
freshly ground pepper to taste

Wash zucchini well boil, untrimmed, for about 10 min. or until barely tender. Let drain and cool. Scoop seed section out of zucchini to form a boat, discard seeds or save for another use. In a bowl mix the feta, olive oil, lemon juice garlic, basil, parsley, mint, fennel (if used) and pepper. Use a potato masher or fork to mix well. Mound a small amount of the cheese mixture into cavity, drizzle with additional olive oil and serve at room temperature or cooled.