35+ Irresistible Sunday Gluten-Free Oven Recipes for a Cozy Day

Sundays are meant for unwinding, spending quality time with loved ones, and enjoying meals that bring comfort without the stress of complicated preparation.

Whether you’re planning a relaxing family lunch, a brunch with friends, or a cozy dinner to end the weekend right, having a collection of go-to gluten-free oven recipes can make your Sunday effortless and enjoyable.

The beauty of oven recipes lies in their simplicity: minimal hands-on time and maximum flavor.

From savory baked dishes filled with fresh vegetables and proteins to indulgent sweet treats, gluten-free recipes can cater to a variety of tastes and dietary needs without sacrificing taste or texture.

In this article, we’ve rounded up 35+ gluten-free oven recipes perfect for Sundays, so you can plan your day with confidence.

Whether you’re looking for healthy options or comfort food classics, there’s something here for every palate.

Get ready to savor the taste of a perfect Sunday with these easy, oven-baked recipes.

35+ Irresistible Sunday Gluten-Free Oven Recipes for a Cozy Day

As your Sunday winds down, there’s nothing quite like the satisfaction of sharing a delicious, gluten-free meal with friends and family.

These 35+ oven recipes have been carefully selected to provide variety, flavor, and simplicity, ensuring that you can enjoy your day without the stress of complex meal prep.

Whether you’re in the mood for something savory and hearty or sweet and indulgent, there’s an option for you to savor.

Let these recipes inspire your Sunday menu, making your weekends as stress-free and enjoyable as they should be.

Baked Gluten-Free Zucchini Casserole

This light and flavorful zucchini casserole is the perfect Sunday dish, combining fresh vegetables, creamy cheese, and gluten-free breadcrumbs for a satisfying oven-baked meal. Its cheesy topping adds a golden, crispy layer that everyone will enjoy.

Ingredients

• 4 medium zucchinis, thinly sliced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup gluten-free breadcrumbs
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a medium-sized baking dish with olive oil.
2. In a skillet over medium heat, sauté onion and garlic until fragrant and translucent.
3. Arrange zucchini slices in layers in the baking dish. Spread the onion and garlic mixture between layers.
4. Whisk heavy cream, oregano, red pepper flakes, salt, and pepper. Pour evenly over the zucchini.
5. Sprinkle mozzarella and Parmesan cheese over the top. Add gluten-free breadcrumbs for a crispy crust.
6. Bake for 30-35 minutes or until the top is golden and bubbly.
7. Let it cool slightly before serving.

This casserole brings together wholesome ingredients with rich flavors, perfect for a Sunday gathering. Its creamy texture and crispy topping make it a standout dish, proving that gluten-free doesn’t have to compromise on taste.

Gluten-Free Baked Lemon Herb Chicken

This juicy baked lemon herb chicken is an effortless Sunday dish that fills your home with enticing aromas. The recipe uses fresh herbs and zesty lemon juice to marinate the chicken, ensuring it’s tender and full of flavor.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix olive oil, lemon juice, lemon zest, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
3. Rub the mixture generously over the chicken thighs.
4. Place chicken thighs skin-side up on the prepared baking sheet.
5. Bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C).
6. Broil for 2-3 minutes at the end to crisp the skin if desired.
7. Allow the chicken to rest for 5 minutes before serving.

This dish is a must-try for those who enjoy bold citrus and herb flavors. It’s a simple, healthy meal that pairs beautifully with roasted vegetables or a fresh salad.

Gluten-Free Roasted Vegetable and Quinoa Bake

This hearty roasted vegetable and quinoa bake is packed with nutrition and perfect for a comforting Sunday meal. With colorful vegetables, protein-rich quinoa, and a light, cheesy topping, it’s a wholesome crowd-pleaser.

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 eggplant, diced
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a large baking dish.
2. Cook quinoa in vegetable broth according to package instructions. Set aside.
3. Toss all diced vegetables with olive oil, paprika, basil, salt, and pepper. Spread them evenly on a baking sheet.
4. Roast vegetables in the oven for 20 minutes or until slightly caramelized.
5. In a large bowl, combine cooked quinoa and roasted vegetables. Transfer the mixture to the prepared baking dish.
6. Sprinkle shredded cheddar cheese on top.
7. Bake for 15 minutes, or until the cheese is melted and bubbly.
8. Allow to cool for a few minutes before serving.

This recipe blends wholesome vegetables and fluffy quinoa, resulting in a filling dish with a vibrant array of flavors and textures. The melted cheddar topping ties everything together, making it a delightful gluten-free option for Sunday meals.

Gluten-Free Sweet Potato and Black Bean Enchilada Bake

This hearty and flavorful enchilada bake combines tender sweet potatoes, protein-packed black beans, and zesty enchilada sauce layered with gluten-free tortillas. It’s the ultimate Sunday comfort food with a nutritious twist.

Ingredients

• 3 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup gluten-free enchilada sauce
• 6 small gluten-free tortillas
• 1½ cups shredded Mexican cheese blend
• ½ cup chopped fresh cilantro
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Roast for 20 minutes or until tender.
3. In a bowl, combine roasted sweet potatoes, black beans, and half of the cilantro.
4. Spread a thin layer of enchilada sauce in a baking dish. Layer with gluten-free tortillas, the sweet potato mixture, and shredded cheese. Repeat until all ingredients are used, finishing with cheese on top.
5. Bake for 20-25 minutes or until the cheese is melted and bubbling.
6. Garnish with the remaining cilantro before serving.

This dish is a flavorful celebration of Mexican-inspired ingredients. The tender sweet potatoes and creamy cheese make every bite satisfying, while the gluten-free tortillas ensure inclusivity for all dietary preferences.

Gluten-Free Herb-Crusted Salmon Bake

This elegant yet simple herb-crusted salmon bake is packed with omega-3s and seasoned with fresh herbs and gluten-free breadcrumbs for a crisp, flavorful topping. It’s perfect for a relaxing Sunday dinner that feels indulgent yet healthy.

Ingredients

• 4 salmon fillets (6 oz each)
• 1 cup gluten-free breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 1 teaspoon lemon zest
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix gluten-free breadcrumbs, parsley, dill, chives, lemon zest, olive oil, salt, and pepper.
3. Place salmon fillets skin-side down on the prepared baking sheet. Press the herb mixture onto the top of each fillet to form an even crust.
4. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
5. Serve with a wedge of lemon for extra zest.

This salmon bake is the perfect combination of crisp and tender, offering a bright herbaceous flavor in every bite. It’s quick to prepare, making it an ideal gluten-free option for a healthy yet indulgent Sunday meal.

Gluten-Free Baked Eggplant Parmesan

This baked eggplant Parmesan is a lighter, gluten-free version of the Italian classic. With layers of tender roasted eggplant, marinara sauce, and melted cheese, it’s a comforting dish that’s easy to prepare and perfect for Sunday dinners.

Ingredients

• 2 large eggplants, sliced into ½-inch rounds
• 1 cup gluten-free breadcrumbs
• ½ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 large eggs, beaten
• 2 cups marinara sauce
• 1½ cups shredded mozzarella cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Brush eggplant slices with olive oil and season with salt and pepper. Roast for 15 minutes, flipping halfway through.
3. Mix gluten-free breadcrumbs, Parmesan, garlic powder, and Italian seasoning in a bowl. Dip each eggplant slice in beaten eggs, then coat with the breadcrumb mixture.
4. Spread a thin layer of marinara sauce in a baking dish. Layer breaded eggplant slices, marinara sauce, and mozzarella cheese. Repeat, finishing with a cheese layer on top.
5. Bake for 20-25 minutes or until the cheese is melted and bubbly.
6. Let the dish cool for 5 minutes before serving.

This gluten-free baked eggplant Parmesan is a showstopper that retains the rich flavors of the classic dish. The crispy breadcrumb coating and gooey melted cheese make it a crowd-pleaser, perfect for enjoying on a cozy Sunday evening.

Gluten-Free Spinach and Feta Stuffed Chicken Breast

This baked chicken breast is stuffed with a savory blend of spinach, feta, and herbs, creating a juicy and flavorful dish that is perfect for a Sunday dinner. It’s simple enough for a weeknight but special enough for a weekend feast.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Toothpicks or kitchen twine

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
2. In a skillet, heat olive oil over medium heat. Sauté the garlic for 1 minute, then add the spinach and cook until wilted. Remove from heat and let it cool slightly.
3. Mix the cooked spinach with crumbled feta, oregano, and thyme.
4. Cut a pocket into each chicken breast and stuff with the spinach and feta mixture. Secure the openings with toothpicks or tie with kitchen twine.
5. Season the chicken breasts with salt and pepper. Place them in the baking dish and bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 5 minutes before serving.

This dish is a delicious combination of tangy feta and savory spinach, all wrapped up in perfectly cooked chicken. The flavorful filling keeps the meat juicy and rich, making it a standout meal for a Sunday feast.

Gluten-Free Baked Cauliflower Gratin

This creamy, cheese-topped cauliflower gratin is a comforting dish that’s both gluten-free and full of flavor. Perfect for those who enjoy a hearty side or a vegetarian main course, it’s ideal for a cozy Sunday gathering.

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 cup heavy cream
• 1 cup shredded Gruyère or Swiss cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons gluten-free all-purpose flour
• 2 cloves garlic, minced
• ½ teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. Boil the cauliflower florets in salted water for 5-6 minutes or until just tender. Drain well and set aside.
3. In a saucepan, melt butter over medium heat. Add the minced garlic and sauté for 1 minute. Whisk in the gluten-free flour and cook for 1-2 minutes until it forms a paste.
4. Gradually whisk in the heavy cream and Dijon mustard. Simmer until the sauce thickens. Stir in the Gruyère and Parmesan cheeses until melted and smooth. Season with salt and pepper.
5. Add the cooked cauliflower to the cheese sauce and toss until well coated. Transfer to the prepared baking dish and sprinkle with extra cheese if desired.
6. Bake for 20-25 minutes or until the top is golden and bubbly.
7. Garnish with fresh thyme leaves before serving.

This baked cauliflower gratin brings a luxurious twist to a simple vegetable. The creamy, cheesy sauce adds a rich flavor that pairs beautifully with any main course or can stand alone as a satisfying vegetarian option.

Gluten-Free Baked Ratatouille

This vegetable-packed ratatouille is a comforting and hearty dish, perfect for Sunday evenings. With a medley of colorful vegetables and a light tomato sauce, it’s healthy and flavorful, making it an excellent addition to any gluten-free meal plan.

Ingredients

• 1 eggplant, diced
• 2 zucchinis, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large onion, chopped
• 2 cups cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine eggplant, zucchinis, red and yellow bell peppers, onion, and cherry tomatoes. Add olive oil, garlic, oregano, basil, salt, and pepper. Toss to coat evenly.
3. Spread the vegetable mixture evenly on the baking sheet. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
4. Serve hot, garnished with fresh basil leaves.

This baked ratatouille is a simple yet flavorful way to enjoy a variety of vegetables. The roasting process intensifies the natural sweetness and flavor of the ingredients, making it a perfect side dish or light main course for a Sunday evening.

Gluten-Free Broccoli and Cheddar Frittata

This gluten-free frittata is an easy, protein-packed dish that can be enjoyed for brunch or dinner. With tender broccoli florets and melted cheddar cheese, it’s a flavorful, satisfying way to spend a Sunday morning or evening.

Ingredients

• 6 large eggs
• 1 cup broccoli florets, steamed
• 1 cup shredded cheddar cheese
• ½ cup milk (dairy or non-dairy)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9-inch oven-safe skillet or baking dish.
2. In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
3. Stir in steamed broccoli and shredded cheddar cheese.
4. Heat olive oil in a skillet over medium heat. Pour the egg mixture into the skillet and cook for 2-3 minutes, stirring gently.
5. Transfer the skillet to the oven and bake for 15-20 minutes or until the frittata is set and the top is golden.
6. Let cool for a few minutes before slicing. Garnish with fresh parsley and serve warm.

This gluten-free frittata is a quick and easy dish full of satisfying flavors. The combination of tender broccoli and melted cheddar cheese creates a comforting and hearty meal that is perfect for a Sunday brunch or dinner.

Gluten-Free Baked Risotto with Mushrooms and Parmesan

This baked risotto takes the time-intensive stovetop method out of the equation, making it easier than ever to enjoy the creamy, comforting flavors of traditional risotto. With earthy mushrooms and sharp Parmesan cheese, it’s perfect for a Sunday treat.

Ingredients

• 2 cups Arborio rice (gluten-free)
• 4 cups chicken or vegetable broth
• 1 cup sliced mushrooms
• ½ cup grated Parmesan cheese
• ½ cup white wine (optional)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large oven-safe skillet or pot, heat olive oil over medium heat. Sauté the diced onion and garlic for 2-3 minutes until fragrant.
3. Add the sliced mushrooms and cook for 4-5 minutes until they begin to brown. Stir in the Arborio rice and cook for 1-2 minutes to toast slightly.
4. Pour in the white wine (if using) and stir until absorbed.
5. Add the chicken or vegetable broth, dried thyme, salt, and pepper. Stir to combine and bring to a gentle boil.
6. Transfer the skillet or pot to the oven and bake for 25-30 minutes or until the liquid is absorbed and the rice is tender.
7. Stir in the grated Parmesan cheese and let the dish sit for 5 minutes before serving. Garnish with fresh parsley.

This baked risotto is a one-pan wonder that’s rich, creamy, and bursting with umami flavors. The mushrooms and Parmesan pair perfectly, creating a dish that feels indulgent while being easy to prepare for a Sunday meal.

Gluten-Free Lemon Herb Chicken with Roasted Vegetables

This gluten-free lemon herb chicken is full of bright, zesty flavors, paired with a medley of roasted vegetables for a balanced, satisfying Sunday dinner. Simple yet full of flavor, it’s perfect for a family meal.

Ingredients

• 4 boneless, skinless chicken thighs
• 1 lemon, sliced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon olive oil
• 4 large carrots, peeled and cut into chunks
• 1 pound baby potatoes, halved
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine olive oil, chopped rosemary, thyme, salt, and pepper. Add chicken thighs and lemon slices, tossing to coat.
3. Arrange the chicken thighs on one side of the baking sheet. Place the carrots, baby potatoes, and bell peppers on the other side. Drizzle with a bit of olive oil and season with salt and pepper.
4. Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Serve the chicken and vegetables warm, garnished with extra lemon slices if desired.

This dish combines the brightness of lemon with the aromatic herbs, bringing out the best in the chicken and vegetables. The roasted vegetables complement the savory chicken perfectly, making it a simple, gluten-free meal ideal for a Sunday dinner.

Gluten-Free Baked Salmon with Dill and Lemon

This simple yet elegant baked salmon is bursting with fresh flavors from dill and lemon. It’s a healthy and light option for a Sunday meal that’s easy to prepare and packed with omega-3s.

Ingredients

• 4 salmon fillets
• 1 lemon, thinly sliced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon garlic powder
• Fresh lemon wedges for serving

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet, skin-side down. Drizzle with olive oil and season with salt, pepper, and garlic powder.
3. Top each fillet with a few slices of lemon and sprinkle with fresh dill.
4. Bake for 12-15 minutes, or until the salmon easily flakes with a fork and reaches an internal temperature of 145°F (63°C).
5. Serve with additional lemon wedges and enjoy warm.

This gluten-free baked salmon is fresh and flavorful, with the bright notes of lemon and dill enhancing the natural richness of the fish. It’s a perfect, healthy Sunday dish that requires minimal effort yet delivers maximum flavor.

Gluten-Free Sweet Potato and Black Bean Casserole

This baked casserole is a comforting and hearty dish that combines sweet potatoes and black beans for a rich, satisfying meal. It’s perfect for a cozy Sunday dinner or as a make-ahead option for the week.

Ingredients

• 3 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup shredded cheddar cheese (optional for a non-vegan version)
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread them evenly in the prepared baking dish.
3. Roast the sweet potatoes for 25-30 minutes, or until they are tender and lightly browned.
4. In a large bowl, combine the roasted sweet potatoes with black beans, corn, and half of the cheese (if using).
5. Return the mixture to the baking dish and sprinkle with the remaining cheese (optional).
6. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

This gluten-free casserole is a wholesome, comforting dish that combines the sweetness of roasted sweet potatoes with the richness of black beans and the earthiness of spices. It’s perfect for a Sunday meal that’s satisfying and nourishing.

Gluten-Free Zucchini and Tomato Gratin

This gluten-free zucchini and tomato gratin is a light, flavorful dish perfect for a Sunday side or light main course. The combination of zucchini, fresh tomatoes, and a cheesy, crispy topping creates a wonderfully satisfying dish.

Ingredients

• 2 medium zucchinis, sliced thinly
• 2 large tomatoes, sliced thinly
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. Layer the zucchini and tomato slices in the baking dish, alternating them in a spiral or overlapping pattern.
3. Sprinkle the minced garlic, oregano, salt, and pepper evenly over the vegetables.
4. Drizzle with olive oil and top with shredded mozzarella and Parmesan cheese.
5. Bake for 25-30 minutes, or until the vegetables are tender and the top is golden and bubbly.
6. Garnish with fresh basil before serving.

This zucchini and tomato gratin offers a perfect balance of savory, cheesy goodness and the fresh, natural sweetness of the vegetables. It’s a light and satisfying dish that’s ideal for a gluten-free Sunday dinner, whether served as a side or main dish.

Note: More recipes​ are coming soon!