In a medium bowl, add the ground turkey, fine sea salt, ginger, black pepper, and white pepper. Stir to combine completely. Set aside.

In a large skillet over medium/high heat, add 2 tablespoons butter, garlic, and red onion. Sauté for 1 to 2 minutes, until onions are fragrant. Add in the red peppers and grated zucchini. Stir to combine, then add in 2 tablespoons of the coconut aminos. Cook for about 5 minutes, until the peppers are done. Transfer to a bowl, and salt and pepper them. Set aside.

Wipe out your skillet, so no pieces of zucchini remain (to prevent burning), add in the remaining 1 tablespoon of butter, and coat the pan. Add in the ground turkey and the remaining 2 tablespoons of coconut aminos. Using a spatula, break it up and continue to cook until the turkey is brown and fully cooked, about 10 minutes.

Drain off most of the liquid, and turn heat to high, and brown for an additional 2 to 3 minutes. Remove from heat.

Add the peppers and zucchini into the skillet with the cooked turkey and stir to combine completely.

Serve immediately with wild rice.