Preheat your grill to medium heat and lightly oil the grates to prevent sticking.
Wash the zucchinis thoroughly and slice off the stems. Use a spoon to carefully hollow out the centers, creating boats about 1/4 inch thick around the edges, being careful not to poke holes in the skin.
Place the zucchini boats on a baking sheet or platter, then drizzle generously with olive oil and sprinkle with coarse sea salt. Toss gently to coat all sides evenly.
In a small bowl, mix minced garlic with a tablespoon of olive oil, then brush this mixture inside the hollowed-out zucchini flesh to enhance flavor and help it soften during grilling.
Fill each zucchini boat with crumbled feta cheese, pressing lightly to pack the filling in.
Place the filled zucchini boats directly on the preheated grill. Close the lid and cook for about 10-12 minutes, until the skin is charred and crispy, and the flesh inside is soft and mashable when pressed with a spatula or fork.
Carefully remove the zucchini from the grill and transfer to a serving platter. Squeeze fresh lemon juice over the top, then sprinkle chopped basil for a bright herbal finish.
Serve the grilled zucchini boats hot, allowing the smoky flavor and tender, mashed flesh to shine through. Enjoy this hands-on, satisfying dish with a fork in one hand and a napkin in the other!
