Preheat oven to 350 degrees F. Coat sheet pan with non-stick spray.

In large pan over medium heat, cook sausage and ground beef with cumin, salt and pepper until meat is cook through and no longer pink.

Drain grease; remove from pan. Set aside.

In same pan, heat avocado oil over medium heat. Add fennel and garlic and cook until fennel is softened, about 10 minutes. Stir often.

Add corn, pine nuts, green olives and arugula. Cook, stirring often, about 5 minutes, or until corn is no longer frozen and arugula is wilted.

Turn off heat and let cool.

Slice each zucchini in half vertically. Scoop out center as much as possible, creating “boats” for filling.

Place zucchini boats on sheet pan. Use spoon to generously fill each with meat and vegetable mixtures; evenly top with parmesan cheese.

Bake 20-22 minutes, or until cheese turns slightly golden.

Top with hot sauce, if desired.