Cut zucchini in half lengthwise. Using a spoon, scrape out the inside of the zucchini leaving a ¼” shell.
Finely chop the zucchini scrapings and place in a pan with olive oil, cauliflower rice and seasoning salt & garlic powder. Cook until tender and all water has evaporated. Cool slightly.
Mix all ingredients together in a bowl reserving ½ cup cheddar cheese for topping.
Fill zucchini boats and top with remaining cheese. Bake 25-30 minutes or until heated through.