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Cut zucchini tops off about 3/4 inch from the top. Scoop out the insides and set aside, being careful to leave a wall about 1/4 inch thick on all sides. Steam zucchini and tops for about 8 minutes, until slightly softened.
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Rehydrate the sun-dried tomatoes by soaking them in hot water until softened. Remove from water and chop. Save the liquid.
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Chop the zucchini pulp. Heat a non-stick skillet over medium-high heat, and sauté the garlic for about 1 minute. Add the zucchini pulp and cook for 2 more minutes. Add the tomatoes, brown rice and almonds, and if the mixture seems dry, add a splash of the tomato liquid from the last step. Add the basil leaves, Kalamata olives, and black pepper to taste. Cook until warm, about 3 minutes.
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Preheat the oven to 400 F. Using a spoon, carefully stuff the rice mixture into the zucchini, mounding slightly on top. Place in an uncovered baking dish and bake for 20 minutes. Serve hot, covered with tops if desired.
