Prep the zucchini: Preheat oven to 400°F (200°C). Trim the stem ends. Slice each zucchini lengthwise. Use a spoon to scoop out the centers, leaving about 1/4-inch shell. Chop about half of the scooped zucchini flesh and set aside for the filling. Lightly salt the zucchini shells.

Par-bake the shells: Arrange the zucchini boats cut-side up on a baking sheet or in a large baking dish. Brush with a little olive oil. Bake for 8–10 minutes to soften slightly. This prevents watery boats and ensures tender texture.

Sauté aromatics: While the shells bake, heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Cook the turkey: Add ground turkey to the skillet. Break it up with a spatula and cook until no longer pink, 5–6 minutes. Season with chili powder, cumin, smoked paprika, oregano, crushed red pepper, 1/2 teaspoon salt, and black pepper to taste.

Build the filling: Stir in the chopped zucchini flesh and cook 2 minutes to release moisture. Add tomato paste and cook 1 minute to caramelize slightly. Pour in salsa and mix well. If using, fold in black beans and corn. Simmer 2–3 minutes until thick and saucy, not watery. Turn off heat, then stir in lime zest, half the lime juice, and cilantro. Adjust salt and pepper.

Fill and top: Spoon the turkey mixture into each par-baked zucchini boat, packing it in. Sprinkle evenly with shredded cheese.

Bake: Return to the oven and bake 10–12 minutes, until cheese is melted and the zucchini is tender but not mushy. If you like browned cheese, broil for 1–2 minutes at the end, watching closely.

Finish and serve: Squeeze the remaining lime juice over the boats. Add your favorite toppings—diced tomatoes, avocado, jalapeños, extra cilantro, and a dollop of sour cream or Greek yogurt. Serve hot.