Wash all squash and zucchini thoroughly. If you skip this step, your squash will show it in the taste.
Slice or chop squash and zucchini to desired thickness
Place squash and zucchini on separate baking sheets **Hint** Because of the varying thickness and ripeness between the squash and zucchini, I cook them on separate baking sheets. That way, if the zucchini cooks before the squash, I can simply remove that baking sheet.
Coat the squash and zucchini with the olive oil
Sprinkle on the salt, pepper and thyme (to taste)
Bake in the oven for 30 to 45 minutes. They will be done when they are fork tender, but cook them a few minutes longer if you like yours really tender.