Wash and cut the ends off your zucchini. Then cut them lengthwise in half and if you prefer a little bit smaller finger food size, I then cut those halves in half the opposite way so they wouldn't be so long.
Next, spray your pan with nonstick spray and then sprinkle liberally with your salt, pepper, and garlic powder. Top with an even amount of cheese and bacon crumbles and pop into a 350 degree F oven for about 12-14 minutes. Or until the cheese is bubbly and the zucchini has a little bit of give to the touch.
Lastly top with a dollop of sour cream and sprinkle with chopped green onions. These are such a nice fresh alternative to a heavy potato skin. Enjoy!