Split the Zucchini down the middle and then spoon out the pulp. A grapefruit spoon works great for this.*
Mix together the following:
¼ cup softened cream cheese ¼ cup bacon/horseradish dip (commercial) ¼ (+ or -) shredded Mexi-cheese (or your choice) Chef Wil's "G'Rilla Shaker" or the seasoning of your choice
Blend well and have the following ready: 2-4 strips of bacon, partially cooked cheddar cheese slices
Sprinkle the squash with granulated garlic (or seasoning) and then fill the squash with the cheese mixture. Now put on the bacon and cook indirect on your grill at 350° for approximately 15-20 minutes. Place the cheese over the bacon, sprinkle with smoked paprika and finish cooking until done.
*I nuked the squash for about 1½ minutes at 75% power to assist the cooking time.