Preheat oven to 350F. Wash and dry the zucchini, cut it in half, and then slice each half in half lengthwise. Use a spoon to scoop out most of the insides. Chop up the scooped flesh and add it to a bowl. Place the zucchini boats in a baking dish.

Add the cheddar, cream cheese, onion, sour cream, butter, and diced jalapeño to the bowl with zucchini flesh and mash together to combine.

Divide the mixture evenly between the zucchini boats, filling them completely. Season with salt and pepper to taste. Top with the sliced jalapeño and crumbled bacon.

Bake for 30 minutes, until the filling is bubbling and the zucchini is becoming tender. Remove from the oven and let cool for 5 minutes before serving.