Preheat the oven to 350ºF and line a baking sheet with parchment paper. Set aside.

Cut each zucchini in half lengthwise (hot dog-style) and use a small melon baller or a small spoon to dig out the center of each zucchini half. Drizzle each zucchini half with olive oil and sprinkle with salt. Place the zucchini halves on the lined baking sheet.

Heat a large skillet over medium/high heat. Add the ground beef to the skillet and break it up into small pieces with a spatula. Sprinkle the taco seasoning and the remaining salt over the beef and toss all the ingredients together. Let the ground beef cook for 5-7 minutes or until fully cooked.

Add the black beans and corn to the ground beef, toss, and remove the skillet from the heat. Add the crema and ½ cup of shredded cheese to the beef mixture. Mix all of the ingredients together until the cheese has melted.

Fill each zucchini half with 3-4 tablespoons of the beef mixture until each zucchini half has a heaping pile of beef in the middle. Sprinkle each zucchini with 1 tablespoon of additional shredded cheese.

Bake at 350ºF for 13-15 minutes or until the cheese is melted and the zucchini has reached desired doneness.