Preheat the oven to 425°F and line a baking sheet with parchment paper.
Use a small spoon to hollow out the flesh of the zucchini, leaving ¼-inch thickness around the edges. Place them cut side-up on the baking sheet. Brush the hollowed-out zucchini with olive oil and sprinkle with salt and pepper.
In a large bowl combine the chicken, red onion, ½ cup BBQ sauce, and ½ cup shredded cheese.
Spoon in the filling and sprinkle with the remaining cheese.
Bake for 18 to 20 minutes or until the filling is set and the cheese is melted.
Drizzle with remaining BBQ sauce and garnish with jalapenos, cilantro, and green onions
Assemble the boats the night before, placing on a sheet pan, and cover with foil and place in the fridge. Zucchini boats can go straight from the fridge to the oven.