Preheat oven to 425F. Grease a large baking pan with olive oil, set aside.
Cook the rice according to package instructions and prepare the other ingredients.
In a large bowl, mix black beans, corn, red onion, diced tomatoes, Italian seasoning, taco seasoning, lime juice, 2 Tablespoons cilantro, and salt and pepper. Mix well.
Add in cooked rice and mix until all ingredients are well incorporated. Set aside.
Cut zucchini in half lengthwise, then use a spoon to scoop out the center to create a hollow zucchini boat. Discard the filling. Place zucchini in a row on baking pan.
Lightly season the insides of the zucchini boat with salt and pepper. Firmly pack rice mixture into boats. Sprinkle 1/2 of the bag of cheese over top. Cover with foil.
Bake for 35 minutes. Remove from oven, let cool slightly and garnish with remaining cilantro.
You can add avocado and drizzle with sour cream over top if desired, but don't forget to track those points!