Slow-Cooked Summer Squash with Lemon and Thyme
Tender summer squash or zucchini slow-roasted with garlic, lemon, and fresh thyme in olive oil until golden brown and crispy. This Mediterranean-inspired side dish brings out the natural sweetness of the squash.
4 servings
2 hr
Ingredients
- •1 lb summer squash
- •½ head garlic
- •1 whole lemon zest
- •2 sprigs thyme
- •½ cup extra-virgin olive oil
- •¾ tsp kosher salt
- •1 Tbsp lemon juice
Cooking Instructions
- 1.
Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
10 min
- 2.
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.
110 min
