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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.
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
DIRECTIONS:
- 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
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