Preheat oven to 375 and then slice all zucchini (long ways) about ⅛ of an inch thick. I use a mandolin, or you could use a cheese slicer with a blade, or a knife!
Line 2 sheet pans with zucchini slices, sprinkle with salt, and bake for 10 minutes. The salt allows the zucchini to sweat out excess water. After 10 minutes, take out zucchini and pat excess water dry with paper towels
In a mixing bowl, empty refried beans and microwave about 20 seconds to allow beans to mix.
Stir in green chiles, cottage cheese, and ½ tsp of salt with beans.
In a 8 X 12 baking dish, cover the base of the dish with enchilada sauce and about ¼ cup quinoa.
On top of thin quinoa layer, add a layer of zucchini, bean mixture, corn, and then chicken.
Repeat sauce, zucchini, bean mix, corn, and chicken until top of dish. Finish with any remaining sauce.
Cover with foil and bake for 30 minutes.
Remove foil add shredded cheese and bake for 10 more minutes.