Bring a medium-sized pot of water to a boil. Slice the ends off your zucchini and then slice them in half lengthwise. Place the zucchinis in the pot of boiling water and boil for 5 minutes. Remove from the water and pat dry.
Scoop out the flesh of the zucchini leaving the sides to form a boat. Place the boats onto a lightly greased baking sheet.
Combine the red bell peppers, croutons, olives, and feta in the mixing bowl with the zucchini flesh. Pour in the lemon juice and olive oil. Season with a little salt and pepper. Stir to combine.
Scoop the mixture into the zucchini boats filling them as full as possible. You will probably have some leftover mixture which can be enjoyed by the spoonful.
Place the stuffed zucchinis under a broiler for 3-5 minutes to crisp up the croutons until lightly browned. Serve hot.