4 medium zucchini (about 2 pounds), unpeeled, cut crosswise into 1/2-inch slices
4 sprigs fresh thyme
2 to 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Preheat the oven to 425 degrees F.
Lightly toss the zucchini and thyme with 2 tablespoons of the oil (adding the remaining 1 tablespoon oil if needed) and then with some salt and pepper in a medium bowl. Spread the zucchini in a single layer on a baking sheet. Roast until the zucchini is tender and browning around the edges, 10 to 13 minutes. Remove from the oven and transfer to a plate. Season with salt and pepper. Serve right away or at room temperature.
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