“Leftovers” Zucchini Pasta (featuring Garlic Green Beans & Vegan Whole Wheat Stuffing)

Zucchini Pasta with Stuffing and Green Bean Leftovers

The best part about Thanksgiving? Leftovers.

I’m talking roast turkey with gobs of cranberry sauce and fistfuls of stuffing, somehow impossibly crammed in between two slices of bread. I’m always impressed with how my father somehow manages to eat all of the stuffing leftovers over the course of a few hours, the next day. 

In a totally conscious effort to not gain 5 lbs the weekend after Thanksgiving (as always), ditch the bread and marshmallow melted sweet potato casserole, grab your spiralizer, and make some zucchini pasta to go along with your leftovers. 

Zucchini Pasta with Stuffing and Green Bean Leftovers

With a recipe this good, I can’t wait to practice what I preach this Thanksgiving. 

The idea is simple (and easy!): throw some leftovers and raw zucchini noodles into a saucepan and cook for about 3 minutes to heat it all up. There’s not much more to it. If you want, add in a couple tablespoons of freshly grated Parmesan cheese to add some creaminess to the noodles. 

Zucchini Pasta with Stuffing and Green Bean Leftovers

The flavors and seasonings from your favorite Thanksgiving sides bring the zucchini noodles to life as they cook. 

Zucchini Pasta with Stuffing and Green Bean Leftovers

I love my mom’s garlic green beans and of course, I can’t resist stuffing. I threw them all together with the spiralized zucchini and created a healthier version of a leftover feast. Resist the urge to load your plate up with 2 cups of stuffing. Instead, throw in about a half cup – that’s all you need in this dish! 

Zucchini Pasta with Stuffing and Green Bean Leftovers

Since this is obviously posting the day before Thanksgiving, these are not actually leftovers. I had to create my own green beans and stuffing, so I thought I’d share the recipe for those side dishes as well. Three recipes in one, look at that

Zucchini Pasta with Stuffing and Green Bean Leftovers

When you enjoy your leftovers this way, it won’t throw you off your diet and cause, what my family calls, the need to “billboard” (lying flat on your back on the couch, stiff like a billboard with your belly up). 

To all of my fellow Americans: have a happy, healthy, lovely, and most importantly, delicious, Thanksgiving tomorrow! 

“Leftovers” Zucchini Pasta (featuring Garlic Green Beans & Vegan Whole Wheat Stuffing)

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 2

“Leftovers” Zucchini Pasta (featuring Garlic Green Beans & Vegan Whole Wheat Stuffing)

Ingredients

  • 1 cup leftover Vegan Whole Wheat Stuffing
  • 1.5 cups leftover Garlic Green Beans
  • 3 medium zucchinis, Blade C

Instructions

  1. Place a large saucepan over medium heat and add in your leftovers. Cook, stirring frequently, for about 5 minutes, or until they heat up.
  2. Once the leftovers heat up, add in the zucchini noodles and cook for another 2 minutes or until the zucchini softens and the noodles heat up.
  3. Plate into bowls and enjoy!
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Garlic Green Beans

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 2

Ingredients

  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1/4 tsp red pepper flakes
  • 2 cups fresh green beans
  • salt and pepper, to taste

Instructions

  1. Prepare your green beans. Slice off 1/4 inch off both ends and then chop in half.
  2. Once done, place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic and red pepper flakes. Cook for 30 seconds and then add in the green beans and season with salt and pepper.
  3. Cook the green beans, stirring frequently, for 5 minutes or until veggies softened.
  4. Plate into a serving dish and enjoy!
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“Leftovers” Zucchini Pasta (featuring Garlic Green Beans & Vegan Whole Wheat Stuffing)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Ingredients

  • 4 pieces of whole wheat toast, cubed
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 2 celery stalks, diced
  • 1/2 yellow onion, diced
  • 4 sprigs of thyme, petals removed
  • 1.5 tbsp freshly chopped parsley
  • 3/4 cup vegetable broth
  • pepper, to taste

Instructions

  1. Place a large skillet over medium-low heat and add in the bread cubes. Cook for about 2 minutes and then flip over and cook another 2 minutes or until bread is toasted and browned. Set aside in a bowl.
  2. In the same skillet, add in the olive oil. Once oil heats, add in the garlic and cook for 30 seconds. Then, add in the celery and onion and cook for 3-4 minutes or until vegetables soften.
  3. Once the veggies soften, add in the thyme and parsley and stir to combine.
  4. Add in the toasted bread cubes and vegetable broth and cook until bread becomes completely softened from absorbing the broth. If the bread still appears rough, add more vegetable broth.
  5. Once done, plate into a serving bowl, season with pepper and enjoy!
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Zucchini Pasta with Stuffing and Green Bean Leftovers

Zucchini Pasta with Stuffing and Green Bean Leftovers

Zucchini Pasta with Stuffing and Green Bean Leftovers

Zucchini Pasta with Stuffing and Green Bean Leftovers

Comments

  1. This looks deeeeliiocus!!! Love the idea of adding leftover stuffing (and green beans for that matter!) to a pasta or “faux-pasta” dish ;)

  2. Amazing pics, why haven’t i been a regular visitor here. You have an awesome blog!! I’ll be back…

  3. I LOVE THIS! I mean, Thanksgiving leftovers are good, but repurposed Thanksgiving leftovers are even better. :)

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