Bring a large pot of salted water to boil. Preheat oven to 400°F. Place 1/3 cup water or broth in the bottom of a large baking dish. I used a 9 x 13 baking dish.

Use a small spoon or melon baller to hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Reserve 3/4 cup of the zucchini flesh to add to the taco filling.

Drop zucchini halves in boiling water and boil for 1 minute. Remove from water and set aside.

Meanwhile, brown ground turkey or chicken in a large skillet, breaking up while it cooks.

Add the onion, jalapeno, garlic, reserved zucchini, black beans, corn and tomatoes and spices to ground meat and stir to combine.

When meat is no longer pink and veggies have become soft, use a large spoon to equally stuff zucchini halves with meat mixture.

If desired, top each half with about 1 tablespoon of cheese and chopped cilantro. Cover dish with foil and bake at 400 degrees F. for about 35 minutes, until cheese is melted and zucchini is cooked through.

Serve with sour cream, guacamole and/or salsa and enjoy!