Preheat your oven to 400 degrees
Slice the zucchini in half lengthwise, and using a spoon, scoop out the flesh of the zucchini. You want to hollow out the inside of the zucchini so it resembles a boat.
Add the diced onion, bell pepper, and corn to a skillet and saute over medium heat until the vegetables are soft. About 5 minutes.
Add in your beans, tomato sauce, taco seasoning, vegetable broth, and rice and stir to combine. Bring to a boil
Once boiling, reduce the heat to a simmer and simmer covered for 15 minutes until the rice is cooked through.
Using a spoon, scoop your filling gently into the zucchini and place it in a casserole dish.
Bake for 20 minutes
While the zucchini is in the oven, make the sriracha mayonnaise. Stir the mayonnaise and the sriracha together, if the dressing is too thick for you, add 1 tablespoon almond milk.
When the zucchini is done in the oven, serve immediately, top with cilantro and sriracha mayonnaise.