Preheat your oven to 375℉. Gather all your ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Ingredients
Using your favorite knife and cutting board, slice the zucchini, grape tomatoes and black olives.If the zucchini are on the large side and have a lot of seeds, I will scoop some of the seeds out with a spoon. This creates a "boat" for the yummy toppings that come next!
For the cheese, you could grate the muenster cheese, if you want, but I like how the thick slices melt on the zucchini. If you don't have any muenster on hand, feel free to substitute another cheese in its place. Mozzarella, Gouda, or Provolone, maybe?
Assemble the Boats
To assemble the "boats" place the zucchini halves on the prepared baking sheet.Top with slices of muenster cheese, halved grape tomatoes, and then the sliced black olives.
Sprinkle with Italian herb seasoning, garlic powder, seasoned salt, and freshly ground black pepper. Then drizzle extra-virgin olive oil over the tops.
Bake in preheated oven for 10-12 minutes, until the cheese is golden brown and the zucchini is crisp-tender. Watch to make sure the cheese doesn't get too brown.
Garnish the Baked Italian Zucchini Boats with fresh basil and serve warm. This recipe will make 6-8 boats, but can easily be adapted to suite the number you are entertaining. Keep warm until ready to serve.
Notes
*Cherry, Roma, or sundried tomatoes may be substituted for the Grape Tomatoes.