Ingredients
2 medium zucchini (about 1 lb. total)
2 extra-virgin olive oil, plus more for baking dish
1 lb. ground turkey
1 medium onion, finely chopped
1 large red bell pepper, cored, seeds removed, and finely chopped
1 tsp. ground cumin
1 tsp. sweet paprika
Kosher salt
3 cloves garlic, minced
2 (10-oz.) cans red enchilada sauce
1 (15-oz.) can black beans, rinsed and drained
1 1/2 c. fresh or frozen corn kernels
1/4 c. chopped pickled jalapeño, plus more for serving
2 c. shredded Mexican cheese blend
Sour cream and chopped fresh cilantro, for serving
Preparation
Step 1Using a Y-vegetable peeler or mandoline, very thinly slice zucchini lengthwise into long strips; set aside.Step 2Preheat oven to 375º. In a large high-sided skillet over medium-high heat, heat oil. Add turkey, onion, bell pepper, cumin, paprika, and 3/4 teaspoon salt. Cook, breaking up turkey with a spoon and stirring occasionally, until meat is browned and vegetables are softened, 5 to 8 minutes.Step 3Add garlic and cook, stirring, until fragrant and light golden, about 1 minute. Add enchilada sauce, beans, corn, and jalapeños. Bring to a boil and cook over medium-high heat, stirring occasionally, until thickened, 3 to 5 minutes. Remove skillet from heat.Step 4Lightly grease a 9"-by-9" baking dish with oil. Arrange one-quarter of reserved zucchini strips on bottom of pan, slightly overlapping. Spoon one-third of turkey mixture over. Repeat 2 times, finishing with a layer of zucchini. Sprinkle top with cheese.Step 5Place baking dish on a large rimmed baking sheet. Bake casserole until bubbling and cheese is melted, about 30 minutes. If desired, broil 1 to 2 minutes for a golden top. Let rest 15 minutes.Step 6Serve topped with more pickled jalapeños, cilantro, and sour cream.
To turn a zucchini into tortilla-thin strips, go to your Y-peeler, the kitchen workhorse for turning vegetables into ribbons. Just press into the top of the zucchini a bit harder than you would to remove the peel so you get a slightly thicker strip and run the peeler crosswise down the length of the vegetable. To make it a bit easier, don’t trim the top of the zucchini first—keep it on to use as a handle.
