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All the best elements of enchiladas are here, but in a faster package.

There are few things zucchini can't do, it seems. From grilled zucchini to zucchini soup and zucchini lattice lasagna, you can use it in so many different ways. Here, the summer squash is standing in for corn tortillas in this savory turkey zucchini enchilada casserole recipe. 

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.

medium zucchini (about 1 lb. total)

extra-virgin olive oil, plus more for baking dish

large red bell pepper, cored, seeds removed, and finely chopped

(10-oz.) cans red enchilada sauce

(15-oz.) can black beans, rinsed and drained

fresh or frozen corn kernels

chopped pickled jalapeño, plus more for serving

Sour cream and chopped fresh cilantro, for serving