1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. Wash the zucchinis and slice them in half lengthwise. Using a spoon, scoop out the seeds and some flesh to create “boats.” Be careful not to scoop too much—you want sturdy shells that hold the filling. Set the scooped zucchini flesh aside.
3. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until softened.
4. Add the minced garlic and cook for another 30 seconds until fragrant.
5. Stir in the ground turkey, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes.
6. Chop the reserved zucchini flesh finely and add it to the skillet along with chili powder, cumin, smoked paprika, salt, and pepper. Cook for 3-4 minutes, letting the flavors meld.
7. Mix in the black beans, corn, and half of the enchilada sauce. Stir well and cook for another 2 minutes to heat through.
8. Place the zucchini boats on your prepared baking sheet. Spoon the turkey mixture evenly into each boat, packing it down gently.
9. Drizzle the remaining enchilada sauce over the stuffed zucchinis, then sprinkle the shredded cheese on top.
10. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
11. Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro and a squeeze of lime if desired.

One trick I’ve learned over the years is to keep an eye on the zucchini as it bakes. You want it tender but not mushy—if your zucchinis are really large or thick, they might need a few extra minutes. Also, letting the boats rest for a few minutes after baking helps the filling set so it doesn’t spill out when you serve.