Eat the whole bowl for under 150 calories.


Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of thirteen books, six of which debuted at number one on the New York Times Best Sellers list. Read her blog every Monday for slimmed-down celebrity recipes and more.

This recipe was made for lazy days! Just spiralize some zucchini, mix up a simple peanut sauce and let it chill. Bonus: Eat the whole bowl for under 150 calories.

Cold Sesame Zucchini Noodles
Serves 1

1 Tbsp. reduced-sodium/lite soy sauce
1 ½ tsp. plain rice vinegar
1 ½ tsp. powdered peanut butter
1 tsp. sesame oil
Half a packet natural no-calorie sweetener
¼ tsp. crushed garlic
⅛ tsp. ground ginger
10 oz. (about 1 large) zucchini
2 Tbsp. chopped scallions
1 tsp. sesame seeds
Optional topping: crushed red pepper

1. In a small bowl, combine soy sauce, vinegar, powdered peanut butter, sesame oil, sweetener, garlic and ginger. Whisk with a fork until uniform.
2. Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (Or simply peel zucchini into super-thin strips, rotating the zucchini as you slice it.) Roughly chop for shorter noodles.
3. Place zucchini noodles in a medium bowl. Add sauce, and toss to coat. Cover and refrigerate until chilled, at least 15 minutes.
4. Stir well, and top with scallions and sesame seeds.

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Prep Time: 10 minutes
Chill Time: 15 minutes

Entire recipe: 137 calories, 7.5g total fat (1g sat fat), 576mg sodium, 15g carbs, 4g fiber, 8.5g sugars, 7g protein

‘Til next time… Chew the right thing!