Preheat oven to 375 degrees. Spray a 9 x 13 inch baking pan with non stick spray.

On a cutting board using either a Mandolin slicer, sharp knife or a Y vegetable peeler, cut the zucchini horizontally to make long strips. Set zucchini strips aside.

Heat a small skillet over medium high heat. Add olive oil, onion and pepper. Saute until tender for about 3-4 minutes. Add to large bowl.

Add chicken to the onion and pepper mixture along with beans, corn, cumin, chili powder, salt, pepper and ½ cup of the enchilada sauce. Stir well.

Pour ½ cup of enchilada sauce into the 9 x 13 pan and spread around evenly.

Overlap two strips of zucchini on a flat surface. Place a heaping tablespoon of the chicken mixture on one end and roll up. Place in pan on top of enchilada sauce.

Spoon remaining enchilada sauce over each roll up. Top with shredded cheese.

Bake for about 25 minutes until zucchini is tender and they are heated through.

Serve with sour cream, cilantro, salsa and avocado if desired. Store leftovers in refrigerator for up to 2 days. Freezing is not recommended.