Turkey, Cauliflower and Zucchini Bake

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings


  • 3 tablespoons ghee
  • 1 cup chopped red onion
  • 1 clove garlic minced
  • 2 cups cubed zucchini
  • 2 cups chopped cauliflower florets
  • 1/2 cup full fat coconut milk
  • 1 cup low sodium chicken broth or use bone broth
  • pinch fresh nutmeg
  • sea salt and freshly ground black pepper to taste
  • 4 cups chopped cooked turkey breast
  • 1 tablespoon coconut oil
  • 1/4 cup chopped fresh parsley


  • Melt ghee in a large skillet over medium heat; add onion and garlic and cook, stirring often, for 5 minutes or until softened; transfer to a medium bowl and fold in the zucchini, cauliflower, coconut milk, chicken broth, nutmeg and salt and pepper. Stir in chopped turkey then transfer mixture to a slow cooker coated with coconut oil.
  • Cover and cook on HIGH for 2 1/2 to 3 hours or until a knife inserted in the center comes out clean. Sprinkle top of casserole with parsley; cover and cook for about 15 minutes longer or until bubbly. Serve immediately.


Serving Suggestion: Big Salad tossed with Leanne’s Basic Vinaigrette (1 head lettuce (any kind but not iceberg), torn, Salad veggies of choice, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, pressed, Dried basil, to taste, Dried oregano, to taste.
Directions- In a large bowl, toss together torn lettuce and salad veggies of your choice. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)
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