Prep the zucchini: Preheat the oven to 400°F (200°C). Slice the zucchini lengthwise and use a spoon to scoop out the center, leaving about 1/4-inch shell. Reserve about half of the scooped flesh, finely chop it, and set aside. Lightly season the boats with salt and pepper.

Warm the pan: Heat a large, oven-safe skillet (12-inch) over medium heat. Add olive oil.

Sauté aromatics: Add onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds, until fragrant.

Cook the protein (if using): Add ground turkey or beef. Season with a pinch of salt. Cook, breaking it up, until browned and cooked through, 5–6 minutes. Drain excess fat if needed.

Add veggies and beans: Stir in the chopped zucchini flesh, black beans, and corn. Cook 2 minutes to heat through.

Spice it up: Add chili powder, cumin, smoked paprika, oregano, 1/2 teaspoon salt, and black pepper. Toast the spices for 30–60 seconds to bloom their flavor.

Tomatoes and paste: Stir in the diced tomatoes and tomato paste. Add 1/4 cup water or broth to loosen. Simmer 2–3 minutes until thick but spoonable. Taste and adjust salt or chili powder. Turn off the heat and stir in lime juice.

Nestle the boats: Push the filling to the sides of the skillet to make space. Arrange the hollowed zucchini in a single layer. Spoon the filling evenly into each boat, mounding slightly.

Cheese and bake: Sprinkle the tops with shredded cheese. Transfer the skillet to the oven and bake 12–15 minutes, until the zucchini is tender and the cheese is bubbling and lightly golden.

Finish and serve: Let cool for 3–5 minutes. Garnish with cilantro and optional toppings like jalapeño, avocado, and a squeeze of fresh lime. Serve warm.