Cut the zucchini in half and scoop out the insides until you are left with a 1/2 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 9×13 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.