Zucchini Boats With Leftover Thanksgiving Stuffing

3 12 2013
I had another good day of traffic on the blog, so I figured I might as well continue with the T-Day leftover theme! Tonight’s dinner features leftover Thanksgiving stuffing, tucked into zucchini boats. People are usually pretty black and white when it comes to leftovers, either you love or hate them. I’m on the side of love, because it’s another way for me to express my creativity!
Zucchini Boats With Leftover Thanksgiving Stuffing

Zucchini Boats With Leftover Thanksgiving Stuffing

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 2 medium-large zucchini, halved lengthwise (1 zucchini per person)
  • Olive oil
  • Salt and pepper
  • Leftover Thanksgiving stuffing – however much you can fit in the boats!
  • Leftover turkey, chopped (if you don’t have any leftover just omit it)
  • Shredded mozzarella cheese
  • Grated parmesan cheese
  • Turkey bacon crumbles
  • Parsley, chopped

Preheat oven to 350.

Cut the zucchini in half lengthwise. Scoop out the center where the seeds are with a spoon, place in a bowl and set aside. Drizzle the zucchini halves with a little olive oil and season with salt and pepper. Bake for 15 minutes.

Combine the leftover stuffing with the scooped-out zucchini, a little shredded cheese and a little parmesan. If you still have leftover Thanksgiving turkey you can throw in some of that too.

After 15 minutes, remove the zucchini halves from the oven and place the leftover stuffing mixture in the center of the boats (as much as you can fit or like), then top with a little more shredded cheese.

Place the stuffed zucchini back in the oven and bake for another 15-20 minutes, until stuffing is warmed through and cheese is bubbly. Remove and drizzle with olive oil, a sprinkling of turkey bacon crumbles for some crunch as well as parsley for garnish.




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