Melting Zucchini

•  2 medium zucchini (8 ounces each), stemmed and halved lengthwise
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt
• ½ cup lower-sodium vegetable broth
• 2 teaspoons lemon juice
• 2 small cloves garlic, minced (about 1 teaspoon)
• 1 teaspoon chopped fresh thyme, plus leaves for garnish
• 2 tablespoons unsalted butter, cut into small cubes

1. Preheat oven to 425°F. 
2. Score cut sides of zucchini halves in a crosshatch pattern, cutting about ⅛-inch deep. 
3. Slice the zucchini on an angle crosswise into 2-inch-long pieces. Pat dry with a paper towel.
4. Heat 1 tablespoon oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. 
5. Sprinkle the cut sides of the zucchini evenly with ½ teaspoon salt. 
6. Arrange the zucchini cut-side down in an even layer. 
7. Reduce heat to medium; cook, undisturbed, until the bottoms are golden brown, about 5 minutes. 
8. Transfer the skillet to the oven and roast until the zucchini are softened, 15 to 17 minutes.
9. Combine ½ cup broth, 2 teaspoons lemon juice, the minced garlic and 1 teaspoon thyme in a measuring cup. 
10. Carefully pour the mixture into the skillet. 
11. Scatter cubed butter over the zucchini. 
12. Roast until the zucchini are tender and the liquid has reduced slightly, 6 to 7 minutes. 
13. Flip the zucchini; garnish with thyme leaves, if desired.