1Heat oven to 350°F. Line cookie sheet with cooking parchment paper or foil.
2Cut end off each zucchini, then cut each into 1 1/2-inch-thick slices. Using small spoon, scoop out the flesh, without going through the bottom, and discard or save for another use.
3In medium bowl, stir together cream cheese, Italian seasoning, olives, bell pepper, pepperoni and half of the cheese. Fill each zucchini cup with 1 to 2 spoonfuls filling. Place on cookie sheet. Top each with bread crumbs.
4Bake 20 minutes. Top with remaining cheese. Bake about 20 minutes longer or until cheese is melted and golden brown.