Preheat oven to 400 degrees f.

Using a spoon, scoop center seeds and such out from zucchini, leaving a little over the 1/4-inch rim to create the boats.

Place zucchini in one large baking dish, or two separate smaller baking dishes, brush with 1 Tablespoon of your cooking oil and season with sea salt and pepper.

Roast in your preheated oven until crisp-tender, about 17 minutes.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add in the onions and saute for 1 minute.

Add ground turkey, garlic, chili powder, cumin, sea salt and pepper, and cook, tossing and breaking up the meat as you go with a wooden spoon.

Stir in tomato sauce, black beans and corn, and cook until meat is cooked through about 5-7 minutes.

Remove zucchini from oven once roasted, let cool for just a minute, then lightly pat dry the moisture inside your boats with a paper towel. This helps so much!

Stuff the pre-roasted zucchini with your taco mixture, sprinkle with cheese then return to the hot oven and bake until cheese is melted, about 7-8 minutes longer.

Remove from the oven, and top with cherry tomatoes, green onions and garnish with cilantro and lime wedges.

Serve immediately.