Scoop the flesh out of the zucchini halves. Gently squeeze it to
extract any excess liquid, then dice about a cup of the flesh to
use for the filling.
Cook the zucchini boats cut side down on an oiled sheet pan
for 10-12 minutes. Remove from oven and turn the boats over.
While zucchini is cooking, heat the olive oil in a skillet over
medium-high heat. Sauté the red pepper, green onions and
zucchini flesh for 3-5 minutes. Add the ground cumin, salsa,
and black beans and cook another minute. Remove from heat
and stir in the cheese, salt, pepper, and hot sauce if using.
Evenly distribute the filling mixture between the zucchini boats.
Return the filled boats to the oven and bake for 10-12 more
minutes until cheese is melted.