Wash the zucchinis thoroughly and trim the ends.

Slice each zucchini lengthwise into thin strips about 1/8-inch thick using a mandoline or a sharp knife.

Pat the slices dry with paper towels to remove excess moisture and prevent sogginess during baking.

Pro Tip: If your strips feel too wet after slicing, layer them on a tea towel and sprinkle a little coarse salt; wait 10 minutes and blot the released liquid.

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Sauté the chopped onion and minced garlic until fragrant and translucent, about 3 minutes.

Add the ground chicken or turkey and cook, breaking it up with a spatula, until fully browned.

Pro Tip: You’ll know the meat is ready when it loses its pink color and the juices mostly evaporate; drain any excess liquid.

Season the browned meat with 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and salt and pepper to taste.

If using jalapeño, add the diced pepper now and let it cook briefly.

Let the mixture simmer until slightly thickened and well combined, about 3–5 minutes.

Pro Tip: Taste the filling before filling the zucchini.

Lay a zucchini slice flat and spoon a small amount of the cooked filling near one end.

Roll the zucchini gently around the filling and place seam-side down in a baking dish.

Repeat with the remaining slices and filling until the dish is filled.

Pro Tip: Arrange rolls snugly but not crushed.

Pour 1 1/2 cups enchilada sauce evenly over the rolled zucchini enchiladas.

Sprinkle 1 cup shredded cheese over the top.

Pro Tip: For extra flavor, spoon a little sauce into the dish before arranging rolls.

Preheat the oven to 375°F (190°C).

Bake the assembled enchiladas for 20–25 minutes, or until the cheese is melted and lightly browned.

Pro Tip: If the cheese browns too quickly, loosely tent with foil.

Let the baked enchiladas rest for 5 minutes.

Garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, and sliced avocado if desired.

Serve warm.