Slow-Cooked Summer Squash with Lemon and Thyme

INGREDIENTS:

• 1 lb. summer squash or zucchini, sliced crosswise 1/4" thick

• 1/2 head of garlic

• Zest of 1 lemon, removed in wide strips

• 2 sprigs thyme

• 1/2 cup extra-virgin olive oil

• 3/4 tsp. kosher salt

• 1 Tbsp. fresh lemon juice

PREPARATION:

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.

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.