25+ Easy and Delicious Summer Baked Recipes You’ll Love

Summer is the season for fresh flavors, vibrant ingredients, and easy, breezy meals.

While grilling often steals the spotlight, baking shouldn’t be overlooked—especially when it comes to light, seasonal dishes and sweet treats.

Whether you’re looking for quick weeknight dinners, sunny brunch ideas, or crowd-pleasing desserts for your next barbecue, baked recipes are a fantastic choice for summertime cooking.

In this roundup, we’re bringing you 25+ summer baked recipes that are perfect for hot days and warm nights.

From veggie-packed sides and refreshing entrees to fruity desserts bursting with seasonal produce, you’ll find plenty of ideas to keep your oven working without heating up your whole kitchen.

Let’s dive into the ultimate list of mouthwatering baked dishes that are ideal for every summer occasion!

25+ Easy and Delicious Summer Baked Recipes You’ll Love

There’s no better time than summer to enjoy simple, flavorful baked dishes that celebrate the best of the season.

With these 25+ summer baked recipes, you’ll have a treasure trove of options to keep your meals exciting all summer long—whether you’re hosting a backyard party, heading to a potluck, or just cooking for yourself on a quiet evening.

From savory stuffed vegetables and baked seafood to fruity bars and easy casseroles, these recipes show that baking isn’t just for winter comfort food—it can be bright, light, and totally perfect for summer too.

Baked Lemon Herb Salmon

Summertime is all about light, fresh flavors, and this Baked Lemon Herb Salmon is the perfect centerpiece for a sunny dinner.

It’s packed with zesty citrus notes and fragrant herbs that complement the rich, buttery texture of salmon. Plus, it’s incredibly easy to prepare, making it an ideal dish for gatherings or relaxed family meals.

Ingredients:

• 4 salmon fillets
• 2 lemons (one sliced, one juiced)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a parchment-lined baking sheet.
3. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
4. Brush the salmon fillets generously with the mixture.
5. Top each fillet with a slice of lemon.
6. Bake for 12–15 minutes, or until the salmon flakes easily with a fork.
7. Garnish with fresh parsley before serving.

Baked Lemon Herb Salmon is a dish that feels luxurious without the heavy effort.

It’s a great way to enjoy the bounty of summer herbs and citrus, and it pairs beautifully with a crisp white wine or a fresh garden salad. Your guests will think you spent hours preparing it — only you’ll know it was ready in under 30 minutes!

Summer Veggie Baked Ziti

When you’re craving something hearty but still want to celebrate summer produce, Summer Veggie Baked Ziti steps in as the ultimate comfort food.

Loaded with vibrant zucchini, cherry tomatoes, and sweet corn, this baked pasta keeps things fresh yet deeply satisfying.

Ingredients:

• 12 oz ziti pasta
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh or frozen)
• 1 cup ricotta cheese
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook ziti according to package directions; drain and set aside.
3. In a skillet, heat olive oil and sauté zucchini, cherry tomatoes, and corn until just tender. Season with salt and pepper.
4. In a large bowl, combine the cooked pasta, sautéed veggies, marinara sauce, and ricotta cheese.
5. Transfer to a greased 9×13-inch baking dish.
6. Sprinkle mozzarella and Parmesan cheeses evenly over the top.
7. Bake uncovered for 20–25 minutes, until the cheese is golden and bubbling.
8. Garnish with fresh basil before serving.

Summer Veggie Baked Ziti is a vibrant, feel-good meal that manages to be both cozy and fresh.

It’s the kind of dish that brings everyone around the table — ideal for potlucks, family dinners, or meal prepping for busy summer days. Every cheesy, veggie-packed bite tastes like a little celebration of the season.

Baked Peach Cobbler

Nothing screams summer quite like ripe, juicy peaches — and turning them into a golden, bubbly Baked Peach Cobbler only makes them more irresistible.

This classic dessert showcases summer fruit at its finest, with a tender, biscuit-like topping that soaks up all that peachy goodness.

Ingredients:

• 6 fresh peaches, peeled and sliced
• 1/2 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup milk
• Vanilla ice cream for serving (optional but highly recommended)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, toss sliced peaches with granulated sugar, lemon juice, and cinnamon. Pour into a greased 9×9-inch baking dish.
3. In another bowl, combine flour, brown sugar, baking powder, and salt.
4. Stir in the melted butter and milk until a thick batter forms.
5. Spoon the batter over the peaches, spreading slightly but leaving some gaps.
6. Bake for 35–40 minutes, or until the topping is golden brown and the peaches are bubbling.
7. Let cool slightly before serving. Top with vanilla ice cream if desired.

Baked Peach Cobbler is pure summer comfort in every spoonful.

The sweet, syrupy peaches and the warm, tender topping create a beautiful contrast that’s even better with a scoop of cold, creamy ice cream. Whether you’re hosting a backyard barbecue or just enjoying a quiet evening on the porch, this cobbler is the perfect ending to any summer day.

Baked Caprese Stuffed Chicken

This Baked Caprese Stuffed Chicken combines the best of Italian flavors with a summer twist.

The juicy chicken breasts are stuffed with fresh mozzarella, tomatoes, and basil, then baked to perfection with a drizzle of balsamic glaze. It’s a dish that’s as beautiful as it is flavorful — perfect for impressing guests or enjoying a weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh mozzarella, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Use a sharp knife to cut a pocket in each chicken breast, being careful not to cut all the way through.
3. Stuff each chicken breast with slices of mozzarella, halved cherry tomatoes, and fresh basil.
4. Season the outside of the chicken with olive oil, garlic powder, salt, and pepper.
5. Place the stuffed chicken breasts in a baking dish and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
6. Drizzle balsamic vinegar over the chicken and garnish with additional fresh basil before serving.

Baked Caprese Stuffed Chicken is a delightful and healthy dish that celebrates summer’s freshest ingredients.

The juicy chicken and gooey mozzarella provide a satisfying contrast to the tangy tomatoes and balsamic glaze. Serve with a side of roasted veggies or a light salad for a complete meal.

Zesty Baked Shrimp Tacos

These Zesty Baked Shrimp Tacos bring the essence of a beachy summer vibe to your dinner table. The shrimp are seasoned with lime, chili powder, and garlic, then baked to perfection.

Tucked into soft tortillas and topped with a fresh slaw, these tacos are both light and packed with flavor — perfect for a fun summer meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Zest and juice of 1 lime
• Salt and pepper to taste
• 8 small flour tortillas
• 1/2 cup shredded cabbage
• 1/4 cup chopped cilantro
• 1/4 cup sour cream
• 1 tablespoon lime juice

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, cumin, lime zest, lime juice, salt, and pepper.
3. Spread the shrimp in a single layer on a baking sheet and bake for 8-10 minutes, or until they’re pink and cooked through.
4. While the shrimp bakes, mix together the shredded cabbage, cilantro, sour cream, and lime juice in a bowl to make the slaw.
5. Warm the tortillas in the oven for a few minutes or on a hot pan.
6. Assemble the tacos by placing shrimp on each tortilla and topping with a spoonful of the fresh slaw.

These Zesty Baked Shrimp Tacos are a wonderful way to celebrate the flavors of summer.

The baked shrimp offer a lighter alternative to fried seafood, and the zesty slaw adds a crunchy, tangy balance to the tacos. Serve with a cold drink, and you’ve got a meal that’s as refreshing as it is satisfying.

Baked Coconut Lime Bars

These Baked Coconut Lime Bars offer a tropical twist on classic lemon bars.

The tangy lime curd is paired with a nutty coconut crust, creating a perfect balance of sweet, tart, and tropical flavors. They’re refreshing and indulgent — the perfect dessert for any summer gathering.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 1/4 teaspoon salt
• 1/2 cup fresh lime juice
• 1 tablespoon lime zest
• 3/4 cup granulated sugar
• 3 large eggs
• 1/4 cup all-purpose flour
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, combine 1 cup flour, shredded coconut, powdered sugar, and salt. Pulse until the coconut is finely chopped.
3. Add the softened butter and pulse until the mixture resembles coarse crumbs.
4. Press the mixture into the bottom of a greased 9×9-inch baking pan to form a crust. Bake for 12–15 minutes, or until lightly golden.
5. In a separate bowl, whisk together lime juice, lime zest, granulated sugar, eggs, and 1/4 cup flour.
6. Pour the lime mixture over the warm crust and bake for an additional 20–25 minutes, or until the filling is set.
7. Let cool completely, then dust with powdered sugar before cutting into squares.

Baked Coconut Lime Bars are the ideal summer treat: refreshing, tangy, and full of tropical flair.

The coconut crust provides a sweet, nutty foundation that complements the tart lime filling. Serve them at picnics, barbecues, or as a cool, refreshing dessert after a hot day outside.

Baked Mediterranean Falafel

This Baked Mediterranean Falafel brings all the savory, crispy goodness of traditional falafel without the frying.

The chickpea and herb mixture is perfectly seasoned with cumin, coriander, and fresh parsley, then baked to a golden crisp. Serve it with a side of yogurt sauce or in pita pockets for a healthy and flavorful meal.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon baking powder
• 1/4 cup whole wheat flour
• Salt and pepper to taste
• 1 tablespoon olive oil (for brushing)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, combine the chickpeas, parsley, cilantro, garlic, cumin, coriander, baking powder, and flour. Pulse until the mixture is finely ground but still a bit chunky.
3. Season with salt and pepper and pulse again until mixed.
4. Use your hands to form the mixture into small balls or patties, about the size of a golf ball.
5. Arrange the falafel on the prepared baking sheet and brush lightly with olive oil.
6. Bake for 20–25 minutes, flipping halfway through, until the falafel are golden brown and crispy.
7. Serve warm with a side of tahini or Greek yogurt for dipping.

Baked Mediterranean Falafel is a perfect light yet satisfying dish, ideal for lunch or dinner.

The baking method reduces the oil without sacrificing flavor or texture, making these falafel both healthy and delicious. Pair them with a fresh cucumber-tomato salad or wrap them in warm pita for a filling meal.

Baked Corn and Jalapeño Muffins

These Baked Corn and Jalapeño Muffins are the perfect mix of savory and spicy.

The cornbread base is complemented by sweet kernels of corn and the fiery kick from jalapeños, creating a muffin that’s full of flavor and warmth. They’re perfect as a side dish for summer barbecues, or simply as a snack.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 cup milk
• 2 large eggs
• 1/4 cup vegetable oil
• 1 cup fresh or frozen corn kernels
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1/2 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and cumin.
3. In a separate bowl, mix the milk, eggs, and vegetable oil until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the corn kernels, jalapeño, and cheddar cheese (if using).
6. Divide the batter evenly into the muffin tin and bake for 15–18 minutes, or until a toothpick comes out clean.
7. Let the muffins cool for a few minutes before serving.

Baked Corn and Jalapeño Muffins are a fantastic way to bring a bit of spice to your summer spread.

The savory, cheesy notes of the muffins paired with the heat of jalapeños make them a standout side for grilled meats or a hearty soup. You’ll find these muffins a fun and flavorful twist on the classic cornbread.

Baked Cherry Clafoutis

Baked Cherry Clafoutis is a classic French dessert that celebrates the simplicity of fresh summer cherries.

The cherries are baked in a delicate, custardy batter that sets to a light, fluffy texture. This dessert is an easy way to enjoy the juiciness of cherries, and it’s a wonderful way to round off a summer dinner.

Ingredients:

• 2 cups fresh cherries, pitted and halved
• 3/4 cup whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round baking dish.
2. Scatter the pitted cherries evenly over the bottom of the dish.
3. In a blender or bowl, whisk together the milk, cream, eggs, sugar, vanilla extract, flour, and salt until smooth.
4. Pour the batter over the cherries in the baking dish.
5. Bake for 35–40 minutes, or until the clafoutis is puffed and golden brown around the edges.
6. Allow it to cool slightly before dusting with powdered sugar.
7. Serve warm or at room temperature.

Baked Cherry Clafoutis is a beautiful and light summer dessert that highlights the sweet and tart cherries in a way that’s both simple and elegant.

The creamy, custard-like texture and soft cherries combine for a sweet, indulgent experience that feels perfect after a warm-weather meal. This dish is ideal for gatherings or quiet evenings at home.

Baked Sweet Potato and Black Bean Taquitos

These Baked Sweet Potato and Black Bean Taquitos are a perfect balance of flavors — creamy, slightly sweet roasted sweet potatoes paired with hearty black beans, all wrapped in a crunchy baked tortilla.

They’re easy to make and perfect for a summer snack or light meal, offering a fun twist on traditional taquitos.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup shredded cheddar cheese (optional)
• 8 small flour or corn tortillas
• 1/4 cup fresh cilantro, chopped
• Salsa and sour cream for dipping

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper. Spread them out in a single layer on the baking sheet and roast for 20–25 minutes, or until tender and lightly caramelized.
3. In a large bowl, mash the roasted sweet potatoes and mix with black beans, cilantro, and shredded cheese (if using).
4. Warm the tortillas slightly in the microwave to make them pliable. Spoon the sweet potato mixture onto each tortilla and roll them tightly into taquitos.
5. Place the taquitos seam-side down on a baking sheet and bake for 15–20 minutes, or until golden and crispy.
6. Serve with salsa and sour cream for dipping.

Baked Sweet Potato and Black Bean Taquitos are the perfect healthy yet indulgent snack. The sweet potatoes give a creamy, slightly sweet flavor that contrasts beautifully with the savory black beans, and the crispy baked exterior offers the crunch we all crave.

They’re fantastic for casual summer meals, movie nights, or a quick appetizer for guests.

Baked Spinach and Artichoke Stuffed Mushrooms

These Baked Spinach and Artichoke Stuffed Mushrooms are a rich, savory treat that works wonderfully as an appetizer or light side dish.

The mushrooms are filled with a creamy mixture of spinach, artichokes, and cheese, then baked until golden brown and bubbly. This recipe combines comfort with fresh, vibrant ingredients — a great way to enjoy those summer veggies.

Ingredients:

• 12 large white or cremini mushrooms, stems removed
• 1 cup fresh spinach, chopped
• 1/2 cup marinated artichoke hearts, chopped
• 1/4 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the mushroom caps on the baking sheet.
3. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Add spinach and cook until wilted, about 2 minutes.
4. In a bowl, combine the spinach, artichokes, cream cheese, Parmesan, mozzarella, salt, and pepper. Stir until well mixed.
5. Spoon the mixture into each mushroom cap, packing it in tightly.
6. Bake for 15–20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
7. Garnish with fresh parsley and serve warm.

Baked Spinach and Artichoke Stuffed Mushrooms are a delicious, bite-sized indulgence that feels like a mini celebration of summer.

The combination of spinach, artichokes, and gooey cheese creates a satisfying, savory filling that pairs perfectly with the tender mushroom caps. These are great for serving at parties, or as a flavorful starter before a summer meal.

Baked Raspberry Almond Croissants

These Baked Raspberry Almond Croissants are a decadent way to start your summer mornings.

Layers of buttery croissants are filled with sweet raspberry jam and almond paste, then baked to golden perfection. The crispy edges and soft, rich filling are a delicious treat that feels just like something you’d enjoy at a French café.

Ingredients:

• 4 large croissants, preferably a day or two old
• 1/2 cup raspberry jam or preserves
• 1/4 cup almond paste
• 2 tablespoons powdered sugar
• 1/4 teaspoon almond extract
• 1 tablespoon sliced almonds (for topping)
• 1 tablespoon melted butter (for brushing)
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice each croissant in half horizontally, creating two halves per croissant.
3. Spread a thin layer of raspberry jam on the bottom half of each croissant.
4. In a small bowl, combine almond paste, powdered sugar, and almond extract. Spread this mixture on top of the raspberry jam.
5. Place the top half of each croissant back on top, gently pressing down.
6. Arrange the croissants on the prepared baking sheet and brush with melted butter.
7. Sprinkle sliced almonds on top and bake for 12–15 minutes, or until golden brown and crispy.
8. Dust with powdered sugar before serving for an extra touch of sweetness.

Baked Raspberry Almond Croissants are an indulgent treat perfect for summer brunches or a cozy weekend breakfast.

The crispy exterior, soft almond filling, and tangy raspberry jam come together in each bite, making this pastry a true delight. Serve with fresh fruit or a cup of coffee for the perfect start to your day.

Baked Lemon and Poppy Seed Pound Cake

This Baked Lemon and Poppy Seed Pound Cake is a light, citrus-infused dessert that captures the essence of summer in every bite.

The tender, buttery cake is flavored with fresh lemon zest and juice, and studded with poppy seeds for a delightful crunch. It’s perfect for afternoon tea, picnics, or a light dessert after a summer meal.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 2 tablespoons poppy seeds
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, beginning and ending with the flour mixture. Fold in the poppy seeds.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Baked Lemon and Poppy Seed Pound Cake is the perfect dessert for brightening up any summer gathering.

The tangy lemon flavor is wonderfully balanced by the richness of the buttery cake, while the poppy seeds provide a subtle crunch. It’s a sweet treat that’s not too heavy, ideal for a warm day.

Baked Veggie and Feta Stuffed Bell Peppers

These Baked Veggie and Feta Stuffed Bell Peppers are a colorful, nutritious dish that celebrates the bounty of summer vegetables.

The peppers are stuffed with a delicious mixture of quinoa, roasted vegetables, and creamy feta cheese, then baked until tender. It’s a versatile meal that can be served as a main course or a side dish.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 small zucchini, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté the zucchini and cherry tomatoes for 5–7 minutes, until tender. Add the corn and cook for another 2 minutes.
3. In a large bowl, combine the cooked quinoa, sautéed veggies, feta cheese, oregano, garlic powder, salt, and pepper.
4. Stuff the bell peppers with the quinoa mixture, pressing it down gently to pack it in.
5. Place the stuffed peppers in a baking dish and cover with foil.
6. Bake for 25–30 minutes, until the peppers are tender and the filling is heated through.
7. Garnish with fresh parsley and serve warm.

Baked Veggie and Feta Stuffed Bell Peppers are a wholesome and flavorful dish that works wonderfully as a meatless dinner option.

The combination of roasted vegetables, quinoa, and feta cheese makes for a satisfying and nourishing meal. It’s a great way to enjoy summer produce while keeping things light and healthy.

Baked Peach and Blueberry Crumble

This Baked Peach and Blueberry Crumble is a dessert that showcases two of summer’s juiciest fruits — peaches and blueberries — all topped with a golden, buttery crumble.

The sweetness of the fruit is beautifully balanced by the crisp topping, making it the perfect summer dessert to enjoy on a warm evening. It’s best served warm, with a scoop of vanilla ice cream for the ultimate indulgence.

Ingredients:

• 4 ripe peaches, peeled and sliced
• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, cubed
• Vanilla ice cream for serving (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch baking dish.
2. In a large bowl, combine the sliced peaches, blueberries, sugar, lemon juice, and cornstarch. Toss to coat the fruit evenly, then transfer to the prepared baking dish.
3. In a separate bowl, mix the oats, flour, brown sugar, and cinnamon. Add the cold butter and cut it into the dry ingredients with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping over the fruit mixture.
5. Bake for 35–40 minutes, or until the fruit is bubbling and the topping is golden brown.
6. Let the crumble cool slightly before serving. Top with a scoop of vanilla ice cream for an extra treat.

Baked Peach and Blueberry Crumble is a sweet and fruity dessert that’s perfect for showcasing the best of summer’s produce.

The juicy peaches and blueberries create a vibrant filling, while the crisp crumble topping adds a delicious texture. Whether you serve it warm with ice cream or enjoy it on its own, it’s a dessert that never fails to impress.

Baked Garlic Parmesan Zucchini Fries

These Baked Garlic Parmesan Zucchini Fries are a healthy and flavorful alternative to traditional French fries.

The zucchini is coated in a savory garlic and Parmesan breadcrumb mixture, then baked until golden and crispy. They’re a perfect side dish or snack for a summer barbecue or a light meal.

Ingredients:

• 2 medium zucchinis, sliced into fries
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1 tablespoon olive oil (for drizzling)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
3. In another shallow bowl, place the flour. In a third bowl, beat the eggs.
4. Dredge each zucchini fry in flour, then dip into the beaten eggs, and coat with the breadcrumb mixture.
5. Arrange the coated zucchini fries in a single layer on the baking sheet. Drizzle with olive oil.
6. Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
7. Serve with marinara sauce or a creamy dipping sauce of your choice.

Baked Garlic Parmesan Zucchini Fries are a fantastic summer snack or side dish, offering a perfect combination of crispy texture and savory flavors.

They’re healthier than regular fries but just as satisfying. The garlic and Parmesan elevate the zucchini, making them a delicious, crowd-pleasing dish for any occasion.

Baked Coconut Lime Bars

These Baked Coconut Lime Bars are a tropical delight with a tangy lime filling and a crunchy coconut crust.

The citrusy sweetness paired with the chewy coconut creates a refreshing, bright treat perfect for summer. They’re easy to make and perfect for serving at a party or bringing to a potluck.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup shredded unsweetened coconut
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 cup fresh lime juice
• 1 tablespoon lime zest
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Shredded coconut for topping (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. In a bowl, mix the flour, powdered sugar, shredded coconut, and butter until combined and crumbly. Press the mixture into the bottom of the prepared baking pan to form a crust.
3. Bake the crust for 15–18 minutes, or until lightly golden brown.
4. In a separate bowl, whisk together the eggs, granulated sugar, 2 tablespoons flour, lime juice, lime zest, baking powder, and salt until smooth.
5. Pour the lime mixture over the baked crust and return to the oven.
6. Bake for an additional 20–25 minutes, or until the filling is set and slightly golden around the edges.
7. Allow the bars to cool completely before cutting into squares. Top with additional shredded coconut if desired.

Baked Coconut Lime Bars are a tropical treat that’s perfect for summer gatherings.

The rich, coconutty crust pairs perfectly with the zesty lime filling, making each bite a burst of bright flavor. These bars are an easy-to-make dessert that will transport you to a beachy paradise with every bite.

Baked Caprese Stuffed Tomatoes

These Baked Caprese Stuffed Tomatoes are a fresh, flavorful dish that celebrates the best of summer’s produce.

The tomatoes are hollowed out and filled with a delicious combination of mozzarella, basil, and balsamic vinegar, then baked to perfection. These are a wonderful side dish or light appetizer that captures the vibrant, savory flavors of summer.

Ingredients:

• 4 large tomatoes, tops removed and insides hollowed out
• 1/2 cup fresh mozzarella cheese, cubed
• 1/4 cup fresh basil, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Cut off the tops of the tomatoes and carefully scoop out the seeds and pulp. Place the hollowed-out tomatoes in the prepared baking dish.
3. In a bowl, mix together the mozzarella, chopped basil, balsamic vinegar, olive oil, garlic powder, salt, and pepper.
4. Stuff each tomato with the cheese and basil mixture, pressing it in gently.
5. Bake for 15–20 minutes, or until the tomatoes are tender and the cheese is melted and bubbly.
6. Garnish with fresh basil leaves before serving.

Baked Caprese Stuffed Tomatoes are a deliciously fresh and flavorful dish that’s perfect for summer. The combination of creamy mozzarella, fragrant basil, and sweet tomatoes is a timeless classic, and baking it all together brings out the rich flavors.

These stuffed tomatoes are ideal as a side for grilled meats or as a light, vegetarian meal on their own.

Baked Cinnamon Sugar Apple Chips

These Baked Cinnamon Sugar Apple Chips are a healthy and addictive snack, perfect for satisfying your sweet tooth in the summer.

The thinly sliced apples are baked with a dusting of cinnamon and sugar until crispy and golden. They’re a light yet satisfying alternative to traditional chips, and they’re full of natural sweetness.

Ingredients:

• 3 large apples (such as Honeycrisp or Fuji)
• 1 tablespoon ground cinnamon
• 1 tablespoon granulated sugar
• 1 teaspoon lemon juice

Instructions:

1. Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
2. Slice the apples very thinly (about 1/8 inch) using a mandolin or a sharp knife. Remove any seeds.
3. In a small bowl, mix the cinnamon and sugar.
4. Lightly brush the apple slices with lemon juice to prevent browning, then sprinkle them evenly with the cinnamon-sugar mixture.
5. Arrange the apple slices in a single layer on the baking sheets, making sure they don’t overlap.
6. Bake for 1 to 1.5 hours, flipping halfway through, until the chips are crisp and golden.
7. Let them cool completely on the baking sheets before serving.

Baked Cinnamon Sugar Apple Chips are a perfect, guilt-free snack to enjoy throughout the summer.

The sweetness of the apples combined with the warm cinnamon flavor creates a satisfying crunch that’s both healthy and delicious. They’re also a great snack for kids or a lovely addition to any picnic or party.

Baked Mediterranean Falafel Patties

These Baked Mediterranean Falafel Patties are a lighter, healthier version of the classic deep-fried falafel.

Packed with chickpeas, fresh herbs, and spices, then baked to crispy perfection, these falafel patties are perfect for a summer meal or appetizer. Serve them in pita bread with a dollop of tzatziki or as part of a mezze platter.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional for heat)
• 1 tablespoon lemon juice
• 1/4 cup whole wheat breadcrumbs
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a food processor, pulse the chickpeas, parsley, cilantro, green onions, garlic, cumin, coriander, turmeric, cayenne pepper, lemon juice, breadcrumbs, olive oil, salt, and pepper until the mixture is smooth but still slightly chunky.
3. Use your hands to shape the mixture into small patties, about 1 inch wide.
4. Place the patties on the prepared baking sheet and lightly brush with olive oil.
5. Bake for 20–25 minutes, flipping halfway through, until the falafel are golden brown and crisp.
6. Serve with a drizzle of tahini or tzatziki and a side of fresh vegetables.

Baked Mediterranean Falafel Patties are a wonderfully flavorful, plant-based dish.

The combination of herbs and spices gives them a bold, aromatic flavor, and baking them makes them a much lighter alternative to traditional frying. They’re perfect for a summer gathering, or as a healthy lunch or dinner option.

Baked Strawberry Rhubarb Crumble

This Baked Strawberry Rhubarb Crumble combines the tartness of rhubarb with the sweetness of strawberries for a classic summer dessert.

The fruit filling is topped with a buttery, crunchy crumble, then baked to perfection. It’s a comforting, nostalgic dessert that’s perfect for any summer evening.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 2 cups fresh rhubarb, chopped into 1-inch pieces
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1/2 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch baking dish.
2. In a bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until well coated, then transfer to the prepared baking dish.
3. In a separate bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use your fingers or a pastry cutter to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the crumble topping evenly over the fruit mixture.
5. Bake for 35–40 minutes, or until the fruit is bubbling and the topping is golden brown.
6. Allow to cool slightly before serving. Top with a scoop of vanilla ice cream or whipped cream for extra indulgence.

Baked Strawberry Rhubarb Crumble is a sweet and tart dessert that’s perfect for summer.

The combination of strawberries and rhubarb is a timeless duo, and the crunchy crumble topping adds the perfect texture. Whether enjoyed on its own or with a dollop of cream, this crumble will become a favorite summer treat.

Baked Avocado Egg Cups

Baked Avocado Egg Cups are a healthy and delicious breakfast or brunch option.

The creamy texture of the avocado perfectly complements the rich egg, creating a filling and satisfying dish. With just a few ingredients, this recipe is easy to prepare and provides a nutritious start to any summer day.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• Salt and pepper to taste
• 1 tablespoon fresh cilantro, chopped (optional)
• Red pepper flakes (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice the avocados in half and remove the pits. Scoop out a little extra flesh from the center to create room for the egg.
3. Place the avocado halves on the baking sheet, cut side up.
4. Crack an egg into each avocado half, being careful not to break the yolk.
5. Season with salt and pepper, and sprinkle with red pepper flakes and cilantro if desired.
6. Bake for 12-15 minutes, or until the egg whites are set but the yolk remains soft. Adjust the baking time depending on how firm you like your eggs.
7. Serve immediately with toasted bread or a side of fresh fruit.

Baked Avocado Egg Cups are a nutritious and satisfying dish that combines the richness of avocado with the protein of eggs.

They make for a great light meal or a delicious addition to any brunch spread. Plus, they’re fully customizable with your favorite seasonings or toppings!

Baked Mango Coconut Bars

These Baked Mango Coconut Bars are a tropical treat that’s perfect for summer. The juicy, sweet mango is paired with toasted coconut in a soft, buttery bar.

They’re an easy-to-make dessert that will bring the taste of a tropical paradise straight to your table.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup shredded unsweetened coconut
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh mango, peeled and diced
• 1 tablespoon lime juice
• 1/4 cup sweetened condensed milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a bowl, whisk together the flour, shredded coconut, baking powder, and salt.
3. In a separate large bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lime juice.
5. Gradually add the dry ingredients to the wet ingredients and mix until combined.
6. Gently fold in the diced mango and sweetened condensed milk.
7. Pour the batter into the prepared baking pan and smooth the top.
8. Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
9. Allow the bars to cool completely before slicing into squares.

Baked Mango Coconut Bars are a sweet, refreshing dessert with a wonderful tropical flair. The mango’s natural sweetness and the coconut’s rich flavor come together in a soft, chewy bar that’s perfect for summer picnics or afternoon treats.

These bars are simple yet full of vibrant flavors that transport you straight to a sunny beach.

Baked Sweet Potato Fries with Herb Dip

These Baked Sweet Potato Fries are a healthier alternative to regular fries, packed with flavor and nutrients. The sweet potatoes are baked until crispy and golden, and the herb dip offers a creamy contrast.

This recipe is perfect as a snack, appetizer, or a side dish for your summer meals.

Ingredients:

• 2 large sweet potatoes, peeled and cut into fries
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup plain Greek yogurt
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the sweet potato fries with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the fries in a single layer on the baking sheet and bake for 25–30 minutes, flipping halfway through, until crispy and golden.
4. While the fries are baking, prepare the herb dip by mixing the Greek yogurt, parsley, thyme, and lemon juice in a small bowl. Season with salt and pepper to taste.
5. Once the fries are done, remove from the oven and serve immediately with the herb dip.

Baked Sweet Potato Fries with Herb Dip offer a delicious and nutritious alternative to traditional fries.

The smoky and slightly sweet flavor of the sweet potatoes pairs perfectly with the creamy and fresh herb dip. This dish is great for any summer gathering or as a side to grilled meats and salads.