Preheat your oven to 350 degrees and brush an8x8 inch panwith olive oil. Set aside
In a large pan, heat 1 Tbsp of olive oil over medium heat.
Add in the ground turkey and cook until no longer pink, and the outside is nice and browned. Stir in the diced onion, tomato paste and season with salt and pepper. Set aside.
Place the sliced zucchini into a large bowl and toss with remaining tsp 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.
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.
Spoon the turkey mixture on top of the zucchini and press down, so that the turkey is nice and packed. Lay the sliced tomato on top of the turkey in an even layer. Finish by sprinkling the diced bell pepper over top of the tomato evenly.
Cover the casserole and bake for 15 minutes.
While the casserole bakes, make the sauce by heating the olive oil in a large pan over medium/high heat.
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 1 minute. Think dark peanut butter here.
Pour in the almond 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.
Cook until the sauce begins to thicken, about 10-11 minutes. Season with salt and pepper.
Once the casserole bakes, pour the sauce over-top evenly and bake, uncovered, for another 45 minutes.
Let stand for 10 minutes and then slice, garnish with additional tarragon and DEVOUR.