Prep zucchini
Using a Y-peeler or mandoline, thinly slice zucchini lengthwise into long strips. Set aside.
Cook turkey mix
Preheat oven to 375°F. In a large, high-sided skillet over medium-high, heat olive oil. Add turkey, onion, bell pepper, cumin, paprika, and ¾ teaspoon salt. Brown and cook until vegetables soften, 5–8 minutes.
Add aromatics & sauce
Stir in garlic and cook until fragrant, about 1 minute. Add enchilada sauce, beans, corn, and jalapeños. Bring to a boil and cook until thickened, about 3–5 minutes. Remove from heat.
Layer in baking dish
Lightly grease a 9" × 9" baking dish with oil. Layer one-quarter of the zucchini strips (slightly overlapping), then one-third of the turkey mixture. Repeat twice more, ending with a zucchini layer. Top with shredded cheese.
Bake
Place the baking dish on a rimmed baking sheet. Bake until bubbly and cheese melts, about 30 minutes. For a golden top, broil 1–2 minutes if desired. Let it rest for 15 minutes before serving.
Serve & garnish
Top with extra pickled jalapeños, fresh cilantro, and a dollop of sour cream.
