Taco Zucchini Canoes

3 medium zucchinis 6-8″
1.25 lb of ground beef 
1 envelope taco seasoning
1/2 c diced onion 
1/2 c. diced green pepper
1/2 c. black beans
1/2 c. Rotel tomatoes
1/2 c. corn
1/3 c catsup 
1 1/2 shredded cheddar divided

Instructions cut ends off zucchinis. Laterally slice zucchinis in half, leaving a 1/2 inch bedding. 
in a skillet, brown beef, onion, green pepper.  Salt and pepper to taste. remove from heat. Stir in beans, tomatoes, and corn. Remove from heat and blend in ketchup and one cup of the shredded cheddar.
spoon into zucchini shells / boats. Place in a greased 17 by 9 inch baking slash lasagna dish. top with remaining cheese. Bake uncovered at 350 for 30 minutes. Zucchini should be tender.