Slow-Cooked Summer Squash With Lemon And Thyme

1. 1

   Place a rack in middle of oven and preheat to 350u00b0F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

2. 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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