Slow-Cooked Summer Squash

• hidangan: 6 servings

Bahan-bahan

1 lb. summer squash or zucchini, sliced crosswise ¼" thick

½ head of garlic

Zest of 1 lemon, removed in wide strips

2 sprigs thyme

½ cup extra-virgin olive oil

¾ tsp. kosher salt

1 Tbsp. fresh lemon juice

Arahan

Place a rack in middle of oven and preheat to 350°. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes–1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.