Slow Roasted Zucchini & Squash

The zucchini and squash are roasted with garlic and thyme. It's easy and so flavorful, not to mention Whole30 and Paleo compatible.

Prep:
10
minutes
Cook:
60
minutes
TOtal:
70
minutes

Ingredients

  • 2 medium zucchinis, cut into 1/4-inch round slices
  • 2 medium yellow squash, cut into 1/4-inch round slices
  • 1 head of garlic
  • 1/2 lemon, juiced
  • 6-8 thyme sprigs
  • 1/4 C olive oil
  • 1 tsp sea salt

‍

Instructions

  1. Preheat the oven to 350 degrees. Slice the top of the garlic bulb off, exposing the cloves.
  2. Lay the zucchini and squash in a 9x13 baking dish, layering them is fine. Add the garlic bulb to the dish, with the exposed cloves facing up.
  3. Drizzle the zucchini, squash, and garlic bulb with olive oil and lemon juice. Evenly sprinkle the sea salt over the whole dish and top with the thyme sprigs. Place in the oven and roast for 1 hour.
  4. After pulling the dish from the oven, squeeze the garlic cloves out of the blub. They should be roasted, soft, and fall right out. Discard the thyme springs and toss the mixture together. Enjoy!