Slow Cooked Squash

recipe from Claire Saffitz and Epicurious

  • 1 lb. summer squash, sliced 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

  1. Preheat to 350°F.

  2. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

  3. 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.

  4. Serve with bread for dipping!