Zucchini Burrito Boats

Preheat the oven to 400 degrees F.
Slice each zucchini in half lengthwise, leaving the ends in tact. Using a grapefruit spoon, use the pointed end to hollow out and scrape each zucchini half to make the "boats"; spray each boat with non-stick spray or brush with a bit of oil.
Chop the zucchini that you've removed from the boats and reserve.
Place the prepared zucchini boats into a greased 9 x 13 baking dish or a large well-seasoned cast iron skillet.
Meanwhile, heat a separate large skillet over medium heat; when the skillet is nicely hot, add the sausage, cumin, and chili powder, cooking until the sausage is full cooked throughout and the spices are fragrant; stir in the reserved chopped zucchini.
Add the the cooked grain of your choice (quinoa, rice, or whatever your choice), corn, black beans, salsa, and cilantro to the cooked sausage in the skillet; gently combine all ingredients well, cooking until the filling is very warm throughout.
Spoon the warm filling into each of the prepared zucchini halves, then cover the pan with foil.
Bake on the center oven rack for 25-30 minutes. Remove the foil, then turn the oven to the broil setting. Sprinkle the cheese over the filling in each zucchini.
Place the baking dish about 6-inches beneath the broiler; broil for just a few seconds (maybe 1 minute?) until the cheese is bubbly and golden brown.
Allow the zucchini boats to cool for 5-10 minutes before serving. Garnish with more cilantro, salsa, and sour cream, as desired. Serve at once.