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1.
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Preheat your oven to 350 F and brush an 8x8 inch pan with olive oil.
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Set aside 2.
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In a large pan, heat 1 tablespoon of olive oil over medium heat.
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3.
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Add the ground turkey and cook until no longer pink, and the outside is nice and browned.
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Stir in the diced onion and tomato paste and season with salt and pepper.
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Set aside.
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4.
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Place the sliced zucchini into a large bowl and toss with remaining teaspoon of olive oil and garlic.
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In a separate, small bowl, mix together the salt, cumin, cardamom, oregano and chili powder.
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Add into the zucchini and toss, making sure the spices are evenly coated.
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5.
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Spread the zucchini onto the bottom of the prepared pan (its OK if you have overlap on a few pieces) and sprinkle the fresh tarragon over top.
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6.
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Spoon the turkey mixture on top of the zucchini and press down, so the turkey is nice and packed.
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Lay the sliced tomato on top of the turkey in an even layer.
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Finish by evenly sprinkling the diced bell pepper over top of the tomato.
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7.
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Cover the casserole with a sheet of foil and bake for 15 minutes.
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8.
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While the casserole bakes, make the sauce by heating the olive oil in a large pan over medium-high heat.
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9.
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Add the almond meal and coconut flour and cook until the flours begin to absorb into the oil and turn a dark brown, about 1 minute.
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Think dark peanut butter here.
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10.
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Pour in the almond milk and bring to a boil, stirring constantly.
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Once boiling, reduce the heat to medium so the sauce stays at a steady low boil.
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Stir often to ensure it does not burn.
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11.
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Cook until the sauce begins to thicken, about 10-11 minutes.
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Season with salt and pepper.
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12.
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Once the casserole bakes, evenly pour the sauce over the top and bake, uncovered, for another 45 minutes.
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Remove from oven.
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13.
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Let it stand for 10 minutes and then slice, garnish with additional tarragon and devour!
