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Transform simple summer squash into a vibrant side dish with our easy baked zucchini recipe featuring fragrant garlic and sun-dried tomatoes. Unlike other methods, our approach ensures tender, flavorful results every time. Perfect for busy weeknights!
An overhead view of a casserole of baked zucchini chunks with garlic and sun-dried tomatoes, a wooden spoon in the dish and scattered sun-dried tomatoes, a bulb of garlic, and a whole zucchini surrounding it.
Photos by Tom Pitera | Styling by Erika Pitera

This easy baked zucchini with garlic and sun-dried tomatoes elevates a simple vegetable into a vibrant and satisfying side that’s a breeze to prepare, making it ideal for busy evenings. We’ve balanced the inherent mildness of zucchini with the intense flavors of sun-dried tomatoes and fragrant garlic. A hint of crushed red pepper adds just the right amount of warmth to make this a standout side dish that will complement any main course.

Unlike some baked zucchini recipes that can become watery, our slow cooking method ensures the vegetables retain their texture while soaking up all the delicious Mediterranean-inspired flavors.

Ingredient Notes and Substitutions

Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.

A labeled, overhead view of the ingredients needed to make a baked zucchini recipe; chunks of zucchini, sun-dried tomatoes, chopped onion, minced garlic, crushed red pepper, lemon juice, olive oil, and salt.

ZUCCHINI: Look for firm, small zucchini for the best freshness and flavor. You could always swap yellow squash, if you prefer.

SUN-DRIED TOMATOES: We use dry-packed sun-dried tomatoes that come already julienned. The slow cooking process and the olive oil rehydrate the tomatoes while concentrating the tomato flavor. You can also use sun-dried tomatoes in a jar, which are oil-packed. Just be sure to drain them well first.

CRUSHED RED PEPPER: Crushed red pepper gives this dish a nice bit of warmth, but if you’d like to kick it up a notch, try Aleppo pepper. It’s widely used in Middle Eastern and Mediterranean cuisine, and it has a beautiful fruitiness that will complement the sun-dried tomatoes.

Overview

How to Make Baked Zucchini with Garlic and Sun-Dried Tomatoes

Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.

Start by getting the oven ready and coating a baking dish with nonstick spray. Chop the zucchini into bite-sized quarters, then season and toss them in a mixing bowl with garlic, onion, sun-dried tomatoes, a pinch of red pepper flakes. Next, whisk together some olive oil and lemon juice in a separate bowl. Pour that over the zucchini and give everything a good toss.

A bowl of seasoned chunks of zucchini, onion, garlic, and sun-dried tomatoes next to a dish of olive oil, ready to be combined and transferred to a casserole for baking.
Chunks of zucchini, bits of sun-dried tomatoes, chopped onion, garlic, and olive oil combined in a casserole, ready to be baked.

Spread the seasoned zucchini in the prepared baking dish and cover it with foil. Pop it in the oven for a bit, then remove the foil, give it a good stir, and let it bake a little longer until tender. Serve and enjoy.

A close up view of a white, oblong casserole dish of baked zucchini with garlic and sun-dried tomatoes with a wooden spoon in it for serving.

Flavor-Packed Zucchini Recipes to Try

Got a surplus of zucchini? Don’t let it go to waste! We have more exciting and flavorful zucchini recipes you’ll absolutely love. From crispy Parmesan Zucchini Fritters and comforting Cheese Stuffed Zucchini Boats to surprisingly addictive Crunchy Oven-Fried Zucchini Sticks, get ready to discover your new favorite ways to enjoy this versatile summer squash.

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An overhead view of a casserole of baked zucchini chunks with garlic and sun-dried tomatoes, a wooden spoon in the dish and scattered sun-dried tomatoes, a bulb of garlic, and a whole zucchini surrounding it.
5 from 2 votes

Baked Zucchini with Garlic and Sun-Dried Tomatoes

By Lynne Webb
Transform simple summer squash into a vibrant side dish with our easy baked zucchini recipe featuring fragrant garlic and sun-dried tomatoes. Unlike other methods, our approach ensures tender, flavorful results every time. Perfect for busy weeknights!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 6 to 8 servings
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Ingredients

  • 2 lbs zucchini
  • 4 to 5 cloves garlic, chopped
  • 1 cup onion, chopped
  • 3 ounces sun-dried tomatoes, chopped
  • 1/4 to 1/2 teaspoon crushed red pepper flakes, optional
  • 1-1/2 teaspoons salt
  • Freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
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Instructions 

  • Preheat the oven to 350°F and coat a 13 x 9-inch baking dish with nonstick spray.
  • Trim the ends from the zucchini, quarter them lengthwise, then cut them crosswise into 1/2-inch chunks.
  • Place in a large bowl, then add the garlic, onion, sun-dried tomatoes, crushed red pepper flakes, salt and a few generous grinds of black pepper.
  • Whisk the olive oil and lemon juice together in a small bowl, then add to the zucchini mixture and toss to coat thoroughly.
  • Transfer the mixture to the prepared baking pan and cover with aluminum foil.
  • Bake for 20 minutes, remove the foil, stir, and return to the oven uncovered for 20 to 25 minutes longer. Transfer to a bowl and serve family style.

Nutrition

Calories: 157, Total Fat: 10g, Sodium: 224mg, Carbohydrates: 16g, Fiber: 4g, Sugar: 10g, Protein: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

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We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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5 from 2 votes

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3 Comments

    1. Hi Helga,
      We’re glad you enjoyed the recipe. Thanks for letting us know that it turns out well on the stovetop too. That’s helpful!

      Reply

  2. A wonderfully flavored zucchini dish easy to prepare and more delicious as leftovers. Only addition I made was to add fresh rosemary. As a vegetarian I appreciate this recipe. Thank you.5 stars

    Reply