Cut the zucchini in half and scoop out the insides until you are left with a ½ inch shell. Reserve the pulp for another use (perhaps some veggie burgers...).
Combine black beans through salt. Fill the zucchini with the black bean mixture. Place the zucchini in a 9x13 inch pan. Top with shredded cheese, cover the pan with foil, and bake in the preheated oven for 30 minutes, removing the foil in the last 10 minutes of cooking.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/enchilada-zucchini-boats/