Preheat the oven to 375°F (190°C). Cut the zucchini in half lengthwise and scoop out the insides to create boats.

In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is fluffy.

In a skillet, heat olive oil over medium heat. Add black beans, corn, diced tomatoes, cumin, paprika, garlic powder, and salt. Stir to combine and cook for 5 minutes.

Add the cooked quinoa to the skillet and mix well.

Fill each zucchini boat with the quinoa mixture. Place them in a baking dish.

If desired, sprinkle shredded cheese on top of the stuffed zucchini.

Bake in the preheated oven for 20 minutes, or until the zucchini is tender.