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.
Recipe now updated with video! For the video, I prepared just the zucchini noodles without any protein. You can also view all my videos on my youtube channel.
*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
- 4 medium zucchini spiralized
- 1 tbsp olive oil
- 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
- 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).
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.
NEVER MISS A POST!
Are you on Pinterest? You can follow me on pinterest for my latest recipe pins.
Or receive my newest posts in your inbox by subscribing via Email