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.