Baked Sun Dried Tomato Zucchini
Serves: 5 servings
  • 1 – 8½ ounce jar of sun dried tomatoes (halves or julienned) packed in olive oil with garlic and herbs
  • 1½ lbs. zucchini (2 medium zucchini or 1 large), cut into ½ inch cubes
  • ½ cup loosely packed basil leaves, about ¼ ounce, roughly chopped, plus additional leaves for garnish
  • ⅓ cup Parmesan cheese, about 1 ounce
  1. Preheat oven to 400 degrees.
  2. Place the entire jar of sun dried tomatoes (with oil) into the work bowl of a food processor and process for 1 minute or until a smooth, pesto-like paste forms.
  3. Thoroughly mix with the zucchini cubes with the sun dried tomato mixture and chopped basil until well combined.
  4. Dump the mixture into a 2-quart casserole dish and bake on the bottom rack of the oven for 18 minutes or until the zucchini can be easily pierced with a toothpick but still has a little bit of resistance.
  5. Remove from the oven and sprinkle on the Parmesan cheese. Place back in the oven for 2 minutes or until the Parmesan cheese is fully melted.
  6. Garnish with fresh basil and serve.
Recipe by Queen of My Kitchen at