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Preheat the oven to 450℉ (230℃). Line a rimmed baking sheet with parchment paper and set aside.
Slice the zucchini in half lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving about ¼ inch thick zucchini boat. Measure out 1 ½ cups scooped zucchini, finely chop and add to a large bowl.
Add the drained lentils, marinara sauce, olives, nutritional yeast, oregano and salt to the bowl and mix well.
Stuff the zucchini, really mound it on top as much as you can! Top with cheese shreds and bake until zucchini is al dente and sauce is bubbly, about 20-25 minutes.
Let cool for a few minutes, then carefully transfer the zucchini boats to your plate and enjoy!