Turkey and Zucchini Casserole

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


  • 1/2 tablespoon ghee
  • 1 cup chopped red onion
  • 1 clove garlic minced
  • 2 cups cubed zucchini
  • 4 large eggs beaten
  • 1/2 cup full fat coconut milk
  • 1/3 cup almond flour or almond meal
  • pinch fresh nutmeg
  • Sea salt and freshly ground black pepper to taste
  • 3 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, eggs, coconut milk, almond flour, 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 ½ 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.
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