Wash zucchini, cut off ends and slice in half. Wrap in a clean towel and microwave for 1-2 minutes to soften. Scoop out about half of interior pulp, leaving a shell. Discard pulp, or chop and add to the filling ingredients. Salt shells and place upside down on paper towels to drain while you make the filling.

Brown the sausage in a skillet over medium heat, breaking it into small crumbles. Drain well on paper towels, reserving 1 Tbsp of grease in the pan. Add onions to the pan and cook until softened, about 5-6 minutes. Add sausage back to the pan along with tomato sauce, beans and corn. Season with taco seasoning and salt and pepper to taste.

Place zucchini boats in a greased casserole dish and fill with sausage, corn and bean mixture. Sprinkle boats with cheese. At this point dish can be covered and refrigerated until baking later.

Bake uncovered at 350 degrees for 20-30 minutes or until hot, time will depend on temperature of dish before baking.

Serve as is or on a bed of rice

Plan on 1-2 boats per serving