Paleo Turkey, Zucchini and Pepper Casserole

1. Preheat your oven to 350 F and brush an 8×8 inch pan with olive oil. Set aside
2. In a large pan, heat 1 tablespoon of olive oil over medium heat.
3. Add the ground turkey and cook until no longer pink, and the outside is nice and browned. Stir in the diced onion and tomato paste and season with salt and pepper. Set 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 OK if you have overlap on a few pieces) and sprinkle the fresh tarragon over top.
6. Spoon the turkey mixture on top of the zucchini and press down, so the turkey is nice and packed. Lay the sliced tomato on top of the turkey in an even layer. Finish by evenly sprinkling the diced bell pepper over top of the tomato.
7. Cover the casserole with a sheet of foil and bake for 15 minutes.
8. While the casserole bakes, make the sauce by heating the olive oil in a large pan over medium-high heat.
9. Add the almond meal and coconut flour and cook until the flours begin to absorb into the oil and turn a dark brown, about 1 minute. Think dark peanut butter here.
10. Pour in the almond milk and bring to a boil, stirring constantly. Once boiling, reduce the heat to medium so the sauce stays at a steady low boil. Stir often to ensure it does not burn.
11. Cook until the sauce begins to thicken, about 10-11 minutes. Season with salt and pepper.
12. Once the casserole bakes, evenly pour the sauce over the top and bake, uncovered, for another 45 minutes. Remove from oven.
13. Let it stand for 10 minutes and then slice, garnish with additional tarragon and devour!