Slow-Cooked Summer Squash

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results

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

Directions at bonappetit.com

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