Slow-cooked summer squash with lemon and thyme recipe

Ingredients for Slow-cooked summer squash with lemon and thyme

• 450 g summer squash or courgette, sliced crosswise 0.5 cm thick

• 1/2 head garlic

• zest of 1 lemon, removed in wide strips

• 2 sprigs thyme

• 120 ml extra-virgin olive oil

• 4 g kosher salt

• 15 ml fresh lemon juice

How to make Slow-cooked summer squash with lemon and thyme

1. Place a rack in the middle of the oven and preheat to 180°C (fan) or 190°C (conventional).

2. Toss the summer squash, garlic, lemon zest, thyme, oil, and salt together in a shallow 2 L baking dish until well combined.

3. Turn the garlic cut side down, then roast the vegetables for 1 hour and 40 minutes to 1 hour and 50 minutes, tossing 2 or 3 times, until golden brown, very tender, and the edges and cut sides are crisp.

4. Allow the vegetables to cool slightly, then add the 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.