Preheat the oven to 350°F (175°C).
Trim the zucchini ends and, using a mandoline or sharp knife, slice into 1/8-inch-thick strips; arrange the slices in a single layer across two baking sheets and sprinkle evenly with 1 tablespoon salt.
Bake the zucchini slices 15–20 minutes, until they begin to lightly brown and release moisture.
Transfer the baked zucchini to a stack of paper towels, cover with another towel, and press gently to remove excess moisture; repeat with fresh towels if needed, then set zucchini aside.
While zucchini bakes, heat 2 tablespoons coconut oil in a large skillet over medium-high heat. Add the ground turkey, diced onion, minced garlic (1 tbsp + 2 tsp), minced ginger, and a pinch of pepper; cook 10–12 minutes until turkey is browned and onion is softened, breaking the meat up as it cooks.
Stir in 1 cup light coconut milk, 1/4 cup peanut butter, 1/4 cup reduced-sodium soy sauce, 2 tablespoons coconut sugar, 1 tablespoon rice vinegar, 1 tablespoon lime juice, 1 tablespoon fish sauce, and 1 tablespoon sriracha; bring to a boil, cook 3 minutes while stirring, then reduce heat and simmer 2–4 minutes until sauce is thick and creamy. Taste and add the remaining sriracha if you want more heat; remove from heat.
In a medium bowl, beat together the 15 ounces ricotta, 1 large egg, and a pinch of pepper until combined.
Spray the bottom of a 7-quart slow cooker with cooking spray. Spread half of the turkey-peanut sauce mixture in an even layer on the bottom.
Layer half of the zucchini slices in a single, slightly overlapping layer over the sauce. Dollop and gently spread half of the ricotta mixture over the zucchini to seal the layer.
Sprinkle half the chopped cilantro, half the napa cabbage, half the diced water chestnuts, and half the grated mozzarella over the ricotta.
Repeat the layers: spread the remaining turkey mixture, then the remaining zucchini, remaining ricotta mixture, remaining cilantro, remaining cabbage, remaining water chestnuts, and the remaining mozzarella — reserve about half of the remaining mozzarella for later. Top the final layer with the reserved half of the mozzarella and the diced red pepper.
Cover and cook on LOW in the slow cooker for 4–5 hours, until the layers are hot, the sides are browned, and cheeses are melted.
If desired, sprinkle any remaining cheese and let stand covered until melted. Garnish with diced cilantro, green onion, roasted peanuts, and chopped bean sprouts before serving.
Serve warm and enjoy.
