Prepare the grill for indirect medium heat. Place zucchini in a large pot with enough water to cover. Bring to a boil and cook for 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out pulp to about 1/4 inch from the skin. Chop pulp into small pieces. Mix zucchini pulp, bread pieces, jalapeño, cheddar cheese, bacon bits, onion, tomato, chile peppers, and olives in a large bowl until combined. Season with basil, seasoned salt, and pepper; mix well. Stuff zucchini halves with pulp mixture. Wrap each zucchini boat with aluminum foil. Place wrapped zucchini boats on the prepared grill over indirect heat and cook until tender, 15 to 20 minutes. Yields four servings.