I’ve always been of the mindset that skincare products are not the only thing you need for glowing skin. Having a well balance, healthy diet and drinking plenty of water are just as important.

I have been a vegetarian for years now. Contrary to what many believe – it’s not a difficult lifestyle choice. The meal and snack options are endless and you can eat well on a very modest budget.

Knowledge is power.

I think what intimidates most people is not knowing how to cook vegetables and how you can use them in different recipes.

The internet is a fabulous tool, when it comes to finding information of health and wellness. I am going to use this series to introduce you to recipes and meal ideas when cooking with vegetables.

Courgette – Thin beyond zucchini sticks

QUICK FACTS

Zucchini contains riboflavin, whose deficiency is found to affect the development of collagen.

Collagen is a major component of your skin. It plays a role in strengthening skin, plus may benefit elasticity and hydration. As you age, your body produces less collagen, leading to dry skin and the formation of wrinkles. – Source: Healthline

The vitamin C in zucchini helps with the production of elastin, which is essential for radiant and healthy skin.

Zucchini is rich in zinc – this promotes hair growth. The vitamin C can make your hair strands strong and supple.


A great source for recipes is Melissa Shabinsky’s Instagram page, she is the founder plant-based RAW Pulp + Grind and beauty contributor for Ottawa at Home magazine.

She is always sharing nutrition facts and easy ways to easily incorporate fruits and vegetables into your meals.

Green Juice: zucchini, kale, pear, lemon, ginger and turmeric.
Summer Salad: spiralized zucchini tossed with vegan pesto, toasted nuts and cherry tomatoes.
Zucchini Brownies: she made these using a recipe from – Vegan 8.
Zucchini Skewers: perfect for BBQ season. I made these over the weekend to go with my veggie burgers.


Here are two of my favorite zucchini dishes:

I also love making lasagna with zucchini.

I cut the zucchini lengthwise – toss them in olive oil, then sprinkle with salt and pepper. Then I bake them in the oven until tender.

When assembling the dish – I alternate the zucchini strips with the lasagna sheets and tomato sauce – I only add cheese at the end – topping it off with Parmigiano-Reggiano and either friulano or mozzarella.

TIP: I always reserve the liquid from the zucchini, once they have been baked. I use oven ready lasagna sheets. If there isn’t enough liquid from the sauce, it can get dry when baking. So before I add the cheese – I will add some of the liquid to help keep it moist.