These skinny bang bang zucchini noodles are an easy way to start your week. You can make multiple servings ahead of time, enough for a few meals during the week.
We recently started to meal prep on weekends and so far I’m enjoying it. We only do it for lunch, but it helps us to eat healthier during the week and I have less stress of having to cook every meal.
Normally, we keep things pretty simple for lunch anyway, but this is a lunch I look forward to given my love for bang bang sauce.
The skinny part of this meal comes from two things. First, the pasta has been replaced zoodles. For me, this helps avoid major food coma sleepiness after lunch. Second, the sauce has also been lightened up, replacing half of the light mayonnaise with fat free Greek yogurt and reducing the amount of Thai sweet chili sauce.
For the photos, I already mixed the sauce in, but I recommend you actually store the sauce in little containers and add it to the zucchini after you’ve heated it up. Otherwise, the sauce will get watery because of the zucchini. You can mix this with any protein of your choice. I chose shrimp since I still had leftover shrimp to cook from my bang bang shrimp pasta.
Special Tools
Paderno World Cuisine Vegetable Spiral Slicer*
*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Skinny Bang Bang Zucchini Noodles Meal Prep
Ingredients
- 4 medium zucchini spiralized
- 1 tbsp olive oil
sauce
- 1/4 cup + 2 tbsp fat free plain Greek yogurt
- 1/4 cup + 2 tbsp light mayonnaise
- 1/4 cup + 2 tbsp Thai sweet chili sauce
- 1 1/2 tbsp honey
- 1 1/2 tsp sriracha sauce
- 2 tsp lime juice
Instructions
- If you are using any proteins, cook them first on the stove and set aside. To cook the zucchini, add olive oil to a large skillet and bring to medium high heat. Once oil is hot, add in zucchini noodles. Cook until water releases and zucchini are just cooked (tender but still crisp). Turn off heat. Drain zucchini noodles. Allow noodles to rest for about 10 minutes and drain off any other water release.
- In a large bowl, add all sauce ingredients. Mix with a whisk until smooth. Taste and adjust as needed. Pour sauce into 4 small containers. Mix zucchini noodles with your proteins and add to meal prep containers once everything has cooled. Store in fridge and eat within 3 days.
- To prepare day of, heat up noodles. Drain any water that may be released from the noodles. Toss in sauce (sauce can be used hot or cold; I prefer to keep it cold and mix it with the hot noodles).
Video
Notes
- I used Paderno World Cuisine Vegetable Spiral Slicer* and these Meal Prep Containers*
- Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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This….is straight up not good
We’re so sorry to hear you did not like this recipe! Hopefully you can give it another try as others have loved it!
I have a question. I’m planning on doing this recipe for next week and don’t have a spiralizer. I’m going to buy bagged zucchini noodles, do you know about how much (in weight) I would need?
I don’t know but I’m sure you can find some sort of conversion listed on the bags
I tried it today! So wonderful and delicious, thank you for this great recipe. I will be making this dish a lot and sharing it with my friends.
I’m happy you like it!
Hey! Just made this for my meal prep for the upcoming week! Looks super tasty. I used canned chilled coconut milk instead of yogurt. Thanks for the recipe!
Hope you enjoy your meal preps!
Hi there. I believe you posted the thai chili sauce recipe. But I’m blanking can you please point me in the right direction?
I purchase Thai chili sauce from the grocery store. I don’t have a homemade recipe, sorry
The nutritional label at the bottom of the page, does that include the shrimp or is it just the zucchini and sauce?
the label does not include the shrimp, only the ingredients listed in the recipe which are just for the noodles and sauce.
I may have missed it in the main article, but how much shrimp did you use? I see there are about 7-8 in each bowl, but what is that, about 1lb? 2? Thanks!
I used one pound
This recipe looks great. Zucchini noodles are favorite in my family. I just harvested some zucchini from my garden. Will give it a try.
I can’t use honey. Any chance I could use stevia?
I have not tried this recipe with stevia.
What would one use instead of yogurt? Whole 30 friendly. Thanks
you can make it with mayonnaise though it will increase the calories and fat.
Hello, I’m concerned about the high sodium and fat. I will play around with the ingredients. Can’t wait to make this!!
Karem
I hope you can get the recipe to work out for you!
Excellent,! The sauce provides great flavor with just the right amount of kick.
I didn’t have Greek yogurt, substituted with reduced fat sour cream.
I’m so glad you enjoyed it!
Pretty good recipe. Makes way too much sauce IMO.
glad you enjoyed the recipe! I always like to err on the side of more sauce as some people like using a lot of sauce.
Great work!!! It looks delicious I’ll try to make it.
hope you enjoy!
Hi! I tried your recipe a few weeks back. I’m in college and I don’t have tons of time, so I think this is such an easy, quick, and good meal prep recipe to make! I have a food blog too that I just started and I wrote about my experience making your recipe. I hope you’ll check it out:) http://cravingeverything.com/2017/10/03/surprisingly-good-skinny-bang-bang-zucchini-noodles/
I’m glad you enjoyed the recipe!