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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.

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.


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.

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.

Baked Zucchini with Garlic and Sun-Dried Tomatoes
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious. Made a smaller serving, so cooked it in a skillet on low on the stove.
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!
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.