Ingredients:
2 large zucchini
2 Tbsp. olive oil
2 cloves garlic
1 Tbsp. chili powder
1 tsp. oregano
1 cup breadcrumbs
1 ear corn, cut off the core
2 each hot peppers
1 large tomato, diced
¾ cup Monterey jack cheese or Cotija or other Mexican blend of cheeses
¼ cup water
¼ cup cilantro, for garnish
2 each limes, cut in wedges for garnish
To taste salt
To taste pepper
    
Make it:

1. Slice the zucchinis in half lengthwise and scoop out the insides. 
2. In a large skillet, heat the oil over medium-high heat. Add the garlic and spice mix. Cook for 1 minute, stirring. 
3. Add the hot peppers and corn and sauté for 3 minutes until the peppers are soft.
4. Add the bread crumbs and stir until it starts to brown. 
5. Add the tomatoes and water and cook for 2 or 3 minutes until it starts to get thick.
6. Season with salt and pepper.
7. Remove from the heat and add half the cheese, mixing to incorporate.
8. Fill each zucchini with this mixture and top with the other half of the cheese. 
9. Put the zucchini in a baking dish, rubbed with butter or olive oil and bake for 25-35 minutes or until the top is brown.
10. Garnish with cilantro and lime wedges 

 
Notes: Optional garnishes: sour cream, tortilla chips, hot sauce, and green onions