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