Baked Zucchini with Garlic and Sun-Dried Tomatoes

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

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 Time15

Cook Time45

Total Time1

Course: Sides

Cuisine: Italian

Servings: to 8 servings

Author: Lynne Webb

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.

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