Preheat the oven to 400°F (200°C). Cut the zucchini in half lengthwise and scoop out the seeds to create boats.

In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapenos, chopped green onions, garlic powder, salt, and black pepper. Mix until well combined.

Spoon the filling mixture into each zucchini half, pressing down gently to pack it in.

In a small bowl, mix panko breadcrumbs with olive oil. Sprinkle the mixture over the stuffed zucchini.

Place the stuffed zucchini in a baking dish and bake in the preheated oven for 25 minutes, or until the zucchini is tender and the topping is golden brown.

Remove from the oven, let cool slightly, and serve warm.