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.