Riverland Farm

A simple summer dish that kids love!



Prep Time

30 minutes


  • 1 lb zucchini, each cut lengthwise twice, and then cut in half across the middle
  • 1 tbsp fresh minced garlic
  • 1/4 cup olive oil
  • salt and freshly ground pepper
  • 1 tsp Herbes de Provence


Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven. Align the zucchini pieces on a cookie sheet, skin down. Mix the garlic in with the oil in a small bowl. Spoon or brush garlic oil over all of the zucchini pieces. Place in heated oven on the top rack. Set the timer for 5 minutes and check to see if the zucchini is beginning to brown at the end of 5 minutes. If not, continue to add 2 or 3 minutes at a time until the zucchini begins to brown. Once it begins to brown, remove one piece and test for doneness. The zucchini should be cooked, but not mushy. Remove from oven and place in a bowl. Mix in Herbes de Provence. Add salt and pepper to taste.

Note: Herbes de Provence is made up of savory, fennel, thyme, basil, and lavender flowers (some argue that the lavender is what makes up a true mixture). We do have lavender in the perennial bed, and most of the other herbs are in the field. Try creating your own mixture!

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