If you don't have cooked brown rice, start by cooking your rice according to package directions. Rice will roughly triple in size, so use 1/3 cup raw brown rice to get approx 1 cup needed for this recipe.
In a large skillet, add 2-3 tablespoons of water or broth along with the chopped onion and pepper and sauté until softened and reduced, approx 5 minutes. Turn off the heat and add the cooked rice, beans, corn, salsa and all the seasoning and mix to combine. Taste and add more seasoning if desired, and set aside.
Line a 9"x13" (or similar) baking dish with parchment paper and preheat your oven to 425 degrees F, convection bake.
Slice your zucchini in half lengthwise, and carefully scoop or scrape out the insides with a spoon. Place your hollowed zucchini boats skin side down (hollow side up) in your prepared baking dish.
Divide the stuffing between your 8 zucchini boats. Cover the tray with parchment paper and then foil and bake for 25-30 minutes, until zucchini is easily pierced with a fork.
Serve with guacamole and any other desired toppings.
You may sub the brown rice for quinoa or barley, if preferred.When hollowing out your zucchini boats, do so carefully to avoid breaking them.Leftovers keep refrigerated for 4-5 days, just reheat and enjoy.The nutritional information is for 2 stuffed zucchini boats (1 zucchini, halved) not including optional toppings.