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Bon Appétit

Slow-Cooked Summer Squash with Lemon and Thyme

3.8

(9)

Image may contain Plant Dish Food Meal Vegetable and Produce
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

Preparation

  1. 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.

    Photo by Chelsie Craig, food styling by Claire Saffitz

    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.

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Reviews (9)

Back to TopTriangle

  • Deep squash flavor - YUM!! I love roasted and caramelized squash. This is an easy and delicious recipe that adds a little something extra with the lemon, fresh (or dried) thyme with roasted garlic. It is a little oily, but it feels rich in the mouth, not greasy or heavy.

    • AlexKD

    • 6/6/2024

  • Seriously disappointing. The flavors don't meld together, the lemon overpowers everything.

    • Kelsey

    • Vermont

    • 8/8/2021

  • This is a solid starter, but you won't serve it up this plain if you have any self-respect. I would say treat it as a side dish and add spices that compliment whatever the heck else is on the plate. With a sandwich, add some sage and basil. With something solid/starchy, add some cayenne. Throw in some chinese vinegar instead of lemon. Etc etc etc.

    • NatWat

    • Austin, TX

    • 3/8/2020

  • Way too much oil.

    • BIMurphy28

    • Washington DC

    • 8/14/2019