1. Preheat the oven to 190°C.

2. Cut the zucchinis in half lengthwise and scoop out the seeds with a spoon to create a hollow center.

3. In a mixing bowl, whisk together the eggs and heavy cream until well combined.

4. Stir in the shredded cheddar cheese, chopped bacon, and green onions. Season with salt and pepper to taste.

5. Place the zucchini halves on a baking sheet lined with parchment paper.

6. Spoon the egg mixture into each zucchini half, filling them up to the top.

7. Bake in the preheated oven for 20-25 minutes, or until the eggs are set and the zucchinis are tender.

8. Serve hot and enjoy your delicious keto-friendly Zucchini Breakfast Boats!