Slow-Cooked Summer Squash with Lemon and Thyme

Ingredients for Slow-Cooked Summer Squash with Lemon and Thyme

• 450g summer squash or courgette, sliced crosswise 1/4" thick

• 1/2 head of garlic

• Zest of 1 lemon, removed in wide strips

• 2 sprigs thyme

• 120ml extra-virgin olive oil

• 3/4 teaspoons kosher salt

• 1 tablespoon fresh lemon juice

Place a rack in middle of oven and preheat to 177°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.