Preheat your oven to 375°F. While it heats, halve the zucchini lengthwise and carefully hollow out the centers with a spoon, leaving about a 1/2-inch thick shell—this is your edible boat. Reserve the scooped centers in a colander to drain any excess moisture. Brush the zucchini shells all over with olive oil and sprinkle with salt, then arrange them cut-side up on a baking sheet. Bake for 10 minutes to soften slightly and allow any remaining moisture to release.

While the zucchini bakes, cook the turkey bacon strips until crispy—I like to use a skillet over medium-high heat so you get nice color and can hear when they're done. Once crispy, transfer to a paper towel-lined plate to cool, then crumble into bite-sized pieces. In a separate bowl, add the softened cream cheese and use a fork or whisk to whip it until smooth and creamy. This will make it easier to incorporate the other ingredients and create a light, fluffy texture for the filling.

Remove the zucchini from the oven and let cool for a few minutes until you can handle them comfortably. Once cooled, press the reserved zucchini centers gently in the colander to remove as much moisture as possible—excess water will dilute your filling and make the boats soggy. Add the drained zucchini centers to the whipped cream cheese and mix well. Then fold in the crumbled bacon, diced jalapeños, minced garlic, smoked paprika, and most of the green onions (reserve a small handful for garnish). I like to taste and adjust seasoning at this point—a pinch more salt can really bring out the flavors.

Divide the filling mixture evenly among the zucchini boats, mounding it slightly in the center of each shell. Top each boat with a sprinkle of grated sharp cheddar cheese for a golden, crispy top. Return the filled boats to the oven and bake for 15 minutes until the cheese is melted and the tops are lightly golden and bubbly. The zucchini should be tender when pierced with a fork, and the cheese will hold everything together.

Remove the zucchini boats from the oven and let them rest for 2-3 minutes. This cooling time allows the filling to set slightly and makes them easier to handle. Transfer to a serving platter and garnish with the reserved green onions for a fresh pop of color and flavor. Serve warm and enjoy!