• 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 3-4 medium zucchini, 6-8 whole grape tomatoes and 1/2 cup 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!
Cherry, Roma, or sundried tomatoes may be substituted for the Grape Tomatoes.
• 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 would work well.

Assemble the Boats

• To assemble the "boats" place the zucchini halves on the prepared baking sheet. Top with 6-8 slices muenster cheeses, halved grape tomatoes, and then the sliced black olives.
• Sprinkle with 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon seasoned salt, and 1/2 teaspoon freshly ground black pepper. Then drizzle 2 tablespoons 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. Drizzle more olive oil over them, if desired. Keep warm until ready to serve.