Slow-Cooked Summer Squash with Lemon and Thyme
['1 lb. summer squash or zucchini, sliced crosswise 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']
Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
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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