Preheat your oven to 400°F (200°C). Wash the zucchini, then slice each one in half lengthwise. Using a spoon or a small scoop, carefully hollow out the seeds and some of the flesh from the center of each zucchini half, leaving about a quarter-inch border. Lightly rub the zucchini boats with a little olive oil, and season them with a pinch of salt and pepper. Place them in a 9x13-inch baking dish.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Add the ground turkey to the skillet. Break it up with a spoon and cook until it's fully browned and no pink remains, about 5-7 minutes. Drain any excess grease.

Stir in the taco seasoning, diced tomatoes with green chilies (undrained), and thawed corn kernels. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes, allowing the flavors to meld and the liquid to slightly reduce. Taste and add remaining salt and pepper as needed.

Carefully spoon the hot turkey taco filling into each hollowed zucchini boat, mounding it slightly if needed.

Sprinkle the shredded Mexican blend cheese generously over the top of each stuffed zucchini boat. Bake for 20-25 minutes, or until the zucchini is tender when pierced with a fork and the cheese is melted and bubbly with golden edges.

Remove from the oven and let rest for a few minutes before serving. Enjoy your delicious turkey taco zucchini boats!