Preheat the oven to 375°F.

Season the zucchini cavities with salt and pepper, and arrange on a prepared baking sheet.

Chop the flesh of the zucchini and set aside.

Heat the coconut butter in a skillet over medium heat.

Add the onion and sauté until soft, about 2 minutes.

Add the fresh garlic and continue cooking for 1 minute longer, then add the chopped zucchini flesh.

Season the mixture with salt and pepper, and sauté until the zucchini is pale golden in color, about 3–4 minutes.

Add the arrowroot powder, combine well, and cook for 1 additional minute, then remove from the heat.

In a small bowl, combine the yogurt, lime juice, jalapeños, cilantro, and garlic powder.

Mix well until smooth and evenly combined.

Divide the sautéed zucchini between the hollowed “boats,” then top with the yogurt mixture.

Bake for 8–10 minutes, or until the boats are tender when pierced with a knife and the yogurt is bubbly and browned.