Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.

Wash the zucchini and cut them in half lengthwise. Scoop out the seeds and center flesh, leaving a hollow zucchini boat. Place the zucchini boats on the baking sheet.

In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion, jalapeño (if using) and minced garlic, and cook for an additional 2-3 minutes until the onions and jalapeños are softened.

Add the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper to the skillet. Stir well to coat the beef and onion mixture with the spices. Cook for another minute to allow the flavors to blend together.

Stir in the can of tomatoes, black beans, and corn. Cook for an additional 2-3 minutes until heated through. Remove the skillet from heat.

Spoon the ground beef mixture evenly into the hollowed-out zucchini boats on the baking sheet.

Sprinkle the shredded cheddar cheese over the top of each zucchini boat, covering the filling.

Place the baking sheet in the preheated oven and bake for about 20-25 minutes until the zucchini is tender and the cheese is melted and bubbly.

Remove from the oven and let the zucchini boats cool for a few minutes, add extra cheese if desired and allow to melt. Top with chopped cilantro, a squeeze of fresh lime juice, sour cream or guacamole. Enjoy!