Pre-heat oven to 400 degrees F.

Bring a large pot of water to boil.

Slice zucchini in half lengthwise and blanch in boiling water for 2 minutes.

Remove from water with tongs, run under cold water, and set aside.

Once cool enough to handle, use a mellon baller, spoon, or pairing knife to scoop out the seeds from the center of the zucchini out (potato-skin style!) leaving maybe 1/4 inch or so to maintain shape.

Soften cream cheese on the counter or in the microwave for 30 seconds, until easily stirred.

Add yogurt (or sour cream), 2/3 of your cheddar cheese, pickled and fresh jalapeños, garlic powder, and salt.

Add as much jalapeño as you want to control the heat. As written, they're medium.

Mix well and set aside.

For an extra-golden, extra-crispy topping, toast your panko in a skillet on medium-low heat with a teeny bit of butter, oil, or spray oil until golden. This is optional but delicious!

Blot your zucchini dry with a paper towel and spoon in your filling, approx. 2-3 TBSP of filling per zucchini boat. Top with remaining cheddar (and even extra if you're feeling super cheesy!) and sprinkle panko on top.

Bake at 400 degrees F on a baking sheet for 15-20 minutes until tender yet firm. For softer squash, feel free to add a few extra minutes bake time.

For extra-melty poppers, microwave for 30 seconds before serving. (optional but OMG cheesy!)

Garnish with parsley if desired and dig in!