Preheat the oven to 350°F.
Remove stems from the zucchini then cut the zucchini in half lengthwise. Use a spoon to scoop out the pulp, leaving a 1/4-inch border around the edges. Chop the pulp.
In a medium mixing bowl, combine the zucchini pulp, green chiles, bread pieces, cheese, tomatoes, onion, jalapenos, and olives. Season with basil, seasoned salt, and black pepper.
Spoon filling mixture into scooped-out zucchini.
Arrange stuffed zucchini in a baking dish. Cover tightly with foil.
Bake 20 minutes, or until zucchini is fork-tender. Serve hot.