Name: Slow-Cooked Summer Squash
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

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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.

Slow-Cooked Summer Squash with Lemon and Thyme

Recipe notes