Drain liquid from antipasto then combine with marinara in a large bowl.
Slice zucchini in half lengthwise. Use a spoon to scoop out seeds and some of the zucchini flesh to create your boat. Brush with olive oil and sprinkle with salt and pepper.
Place zucchini halves on a baking sheet lined with parchment paper. Fill boats with antipasto/marinara mixture, top with provolone and basil.
Bake until zucchini is tender and cheese is melted, approx. 10-12 mins.