Preheat oven to 375℉. Wash the zucchini. Cut off the ends, then slice down lengthwise, cutting the zucchini in half.
If you are using a large zucchini from the garden, that has softer flesh in the center with large seeds, it is easier to scrape out the center with a spoon. If you are using smaller zucchini, that have not seeded in the center, do the next step first, before scooping out.
Place the zucchini on a baking sheet, raw side facing up. Drizzle or brush the olive oil over the flat sides of the zucchini. Sprinkle the salt evenly over the zucchini.
Bake the zucchini for 10 minutes. Keep the oven on when finished, for more baking later.
While those are baking, cook and crumble the bacon, if it's not already done. Combine the softened cream cheese, bacon, cheddar and jalapenos.
Remove the zucchini from the oven. If they have not been scooped out yet, then do so now. Leave at least a ½ inch of flesh.
Use a spoon to spread out the cheese filling inside of the hollowed out part of each zucchini piece. Sprinkle a little more shredded cheddar over the top if you wish.
Put the stuffed zucchini back in the oven for 15-20 minutes. If the zucchini is large and thicker, than you will want to bake them 20 minutes. The smaller zucchini can be baked at 15 minutes or until fork tender.
Cut into slices on a cutting board and place on a large plate for serving.