Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Zucchinis: Cut each zucchini in half lengthwise, creating boat-like shapes.

Use a spoon to scoop out the center of each zucchini, leaving about a 1/4-inch border around the edges. Reserve the scooped-out zucchini for later use.

Cook the Italian Sausage: In a frying pan over medium heat, cook the crumbled Italian sausage until browned and cooked through. Set aside.

Prepare the Filling: Chop the reserved zucchini scooped from the boats and mix it with the cooked Italian sausage.

In a bowl, combine the sausage and zucchini mixture with marinara sauce, half of the mozzarella cheese, half of the Parmesan cheese, cherry tomatoes, olives, and chopped basil. Season with salt and pepper to taste.

Stuff the Zucchinis: Place the zucchini boats on a baking sheet.

Fill each zucchini boat with the pizza filling, pressing it down gently.

Bake: Drizzle olive oil over the stuffed zucchinis and sprinkle the remaining mozzarella and Parmesan cheese on top.

Bake in the preheated oven for 20-25 minutes or until the zucchinis are tender, and the cheese is melted and golden brown.

Serve: Remove from the oven and let the stuffed zucchinis rest for 5 minutes.

Garnish with additional fresh basil, if desired, before serving.