Preheat Oven to 350 degrees.
In a large bowl, add the softened cream cheese or Greek yogurt, garlic powder, onion powder, 4 slices crumbled bacon, cheese, jalapeños, and sea salt and pepper to taste.
Stir with a spatula until well mixed.
Using a sharp knife, cut your zucchini in half.
Scoop out the inside flesh, reserving the flesh for later.
Place zucchini halves cut side-up onto your baking sheet.
Season zucchini with sea salt and pepper and very lightly spray with oil.
Bake or grill for 15 minutes, or just until they begin to soften. If you like crispier zucchini leave this step out.
Combine the reserved zucchini flesh back into your cream cheese mixture and spoon into the zucchini boats.
Sprinkle zucchini tops with ground almonds, additional shredded cheese, and the remaining 2 slices of crumbled bacon if desired.
Bake until cheese is melted; about 10 minutes. Remove from oven or grill and garnish with chopped parley.