Preheat the oven to 400 degrees F. Grease a 9x13” casserole dish and set aside.
Slice each zucchini in half, lengthwise. Using a spoon or melon baller, hollow out the center of each zucchini. Place them skin side down in the casserole dish.
Heat a tablespoon of olive oil in a large skillet over medium-heat. Add the onions, bell pepper, garlic, and jalapeno, and cook for 1-2 minutes or until soft.
Add the rice, corn and beans, salsa, and spices; cook for another 2-3 minutes. Turn off heat and mix in cilantro.
Spoon the filling inside of each zucchini until they are all full. Sprinkle with cheese. Bake in the oven for 25-30 minutes.