Photo by Chelsie Craig, food styling by Claire Saffitz
Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results. They fold into pasta beautifully, but that’s just one of many ways to use them.
Recipe information
Yield
6 servings
Ingredients
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
Need to make a substitution?
Preparation
Step 1
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.
Step 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.