Turkey, Peppers and Zucchini Casserole

This dish is as tasty as it is healthy - it just might be your new go-to casserole! It's especially great if you need to give your leftover holiday turkey fresh new life, or if you have a bumper crop of zucchini and bell peppers to cook up.

Ingredients

For the casserole:

• 1 Tblsp + 1 tsp of olive oil, divided
• 4 cups cooked turkey
• 1/2 Cup of onion (diced; about half of a small onion)
• 1/4 Cup + 2 Tblsps tomato paste
• Pepper
• 1 large zucchini, sliced 1/4" thick
• 1 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp cumin powder
• 1/8 tsp cardamom powder
• 1/8 tsp oregano flakes
• 1/4 tsp chili powder
• 1/2 tsp fresh Tarragon, minced + some additional for garnish
• 1 large tomato, thinly sliced
• 1 Cup of orange bell pepper (diced; about 1 large pepper)

For the sauce:

• 1.5 Tblsp Olive oil
• 1 Tblsp + 1 tsp almond meal
• 1 Tblsp + 1 tsp coconut flour
• 1 Cup coconut milk
• Salt
• Pepper

Instructions

1. Preheat your oven to 350°F and brush an 8x8" pan with olive oil. Set this aside.
2. In a large pan, heat one tablespoon of olive oil over medium heat.
3. Stir in the diced onion and tomato paste, and season with salt and pepper. Mix with the turkey.  Set this aside.
4. Place the sliced zucchini into a large bowl and toss with remaining teaspoon of olive oil and garlic. In a separate, small bowl, mix together the salt, cumin, cardamom, oregano and chili powder. Add into the zucchini and toss, making sure the spices are evenly coated.
5. Spread the zucchini onto the bottom of the prepared pan (it's okay if you overlap a few pieces) and sprinkle the fresh tarragon on top.
6. Spoon the turkey mixture on top of the zucchini and press down, so that the turkey is nice and packed.
7. Lay the sliced tomato on top of the turkey in an even layer.
8. Finish by sprinkling the diced bell pepper over the top of the tomato evenly.
9. Cover the casserole and bake for 15 minutes.
10. While the casserole bakes, make the sauce by heating the olive oil in a large pan over medium high heat.
11. Add in the almond meal and coconut flour and cook until the flours begin to absorb into the oil and turn a dark brown, about one minute. Think dark peanut butter, here.
12. Pour in the milk and bring to a boil, stirring constantly. Once boiling, reduce the heat to medium so that the sauce stays at a steady low boil. Stir often to ensure it does not burn.
13. Cook until the sauce begins to thicken, about 10-11 minutes. Season with salt and pepper.
14. Once the casserole has baked for 15 minutes, take it out, uncover, and pour the sauce over the top evenly. Bake uncovered for another 45 minutes.
15. Let stand for 10 minutes and then slice, garnish with additional tarragon and enjoy.