In a large saute pan over medium heat, add olive oil and ground turkey. Cook until brown, breaking it apart until cooked through (about 7 minutes), draining along the way, if necessary.
When the turkey is mostly cooked through, reduce heat to low and add cumin, smoked paprika, oregano, salt and pepper. Then add crushed tomatoes, corn, and spinach. Mix until thoroughly combined. Remove from heat.
Carefully scoop the turkey taco filling into the zucchini boats until full. If desired, sprinkle some mexican blended cheese on top. Bake at 375°F for 20 minutes, or until the top and edges of the zucchini are browned. Zucchini should be soft to fork, but not mushy. Let cool slightly and enjoy!