This recipe works best with thin-skinned lemons because the slices, having less pith, will not be as bitter.

　　

Ingredients

Makes 4 side-dish servings

　　1 lemon

　　1/4 cup olive oil

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　2 pounds small zucchini (about 6), cut diagonally into 3/4-inch-thick slices

　　1/4 teaspoon sugar

　　

Step 1

Put 2 large shallow baking pans (preferably heavy; 1 inch deep) in upper and lower thirds of oven and preheat oven to 500°F.

　　

Step 2

Cut 5 (1/8-inch-thick) crosswise slices from middle of lemon and squeeze 1 teaspoon juice from remaining pieces. Whisk together oil, lemon juice, salt, and pepper in a medium bowl. Add zucchini and toss until coated.

　　

Step 3

Divide zucchini between preheated baking pans, spreading evenly in 1 layer, and roast in upper and lower thirds of oven until undersides are browned, about 10 minutes.

　　

Step 4

Meanwhile, combine lemon slices and sugar in bowl and toss to coat. Gently turn zucchini slices over and arrange lemon slices in 1 layer alongside zucchini. Switch position of pans and roast until zucchini and lemon slices are tender and browned, about 7 minutes. Serve, overlapping slices slightly, on a platter (not in a bowl) to prevent weeping.