Preheat oven to 375°.

Brown meat till tender but cooked thru. Season with pepper and garlic powder to taste. Drain grease.

Slice zucchini lengthwise and scoop out center with spoon, creating a zucchini canoe... set what you scoop out aside.

Now in a large mixing bowl, mix together, meat, onion, corn, tomatoes, and left over centers of zucchini and 1/2 of the tomatoe sauce (set other 1/2 aside), Worcestershire sauce, soy sauce.

lay "canoes" in glass rectangle baking dish.

Stuff center of canoes with heaping meat mixture. Over stuff if need to, that's ok!

Drizzle remainder of tomatoe sauce over each of the 6 canoes.

Top, generously with Mozzarella cheese.

Top with sliced olives.

Cover with foil and bake for 25 minutes or until Zucchini is tender and can be cut with a fork.

Uncover for last 5 minutes to brown cheese slightly.

Serve over bed of cooked rice.

You may add your choice of spices or even green Chile to the meat mixture, this dish can either be Japanese, Italian or Mexican depending on ingredients.