Tomatoes — Fields of Plenty

2 medium zucchini, washed and sliced into ¼-inch thick rounds
1–2 tbsp olive oil
½ tsp garlic powder or 1 clove garlic, finely minced
Salt and pepper to taste
½ cup shredded cheese (cheddar, mozzarella, or Parmesan all work great—use what you have)
Optional: chopped herbs like thyme, oregano, or parsley for garnish

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, toss zucchini slices with olive oil, garlic, salt, and pepper.
Spread the slices in a single layer on the baking sheet.
Sprinkle cheese evenly over each slice (a generous pinch per round).
Bake for 12–15 minutes, or until the zucchini is tender and the cheese is melted and lightly golden.
If you want crispier tops, broil for the last 1–2 minutes—watch closely!
Garnish with herbs if desired and serve warm.

🥒✨ Perfect for: snacking, a cheesy veggie side, or topping on toast or pizza.

🍫 Chocolate Zucchini Muffins

Moist, rich, and secretly veggie-packed! Perfect for breakfast, snack, or dessert.

Preheat oven to 350°F (175°C) and line a muffin tin or grease it lightly.
Grate the zucchini and squeeze gently to remove excess water (no need to wring it dry).
In one bowl, whisk together eggs, oil, sugar, and vanilla.
In another bowl, combine flour, cocoa, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet and stir until just combined.
Fold in grated zucchini and chocolate chips.
Fill muffin cups about ¾ full and top with a few extra chips.
Bake for 18–22 minutes, or until a toothpick comes out clean.
Cool for 10 minutes before devouring!

🧁 Makes ~12 muffins and freezes well. Take one on the road with you and it will be thaw by the time you get where you are going.

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16699 25th St NW

Rice, MN 56367

info@fieldsofplentyfarm.com

Hours and happenings are posted on social media stories once this farm growing season starts.