Pre-heat oven to 450 degrees F.
In a large bowl, place cut zucchini, whole garlic cloves and thyme leaves. Add oil, salt and pepper, then toss to combine.
Pour contents of bowl on a large baking sheet
Roast in the oven for 20-30 minutes, stirring every 10 minutes, until zucchini and garlic have softened and are just beginning to brown.
Once vegetables are soft, remove from the oven and allow to cool for 10 minutes.
When vegetables are cool, place everything in the bowl of your food processor and pulse a few times until Zucchini and Garlic have combined and the butter is the consistency you like. If the mixture is a little dry, add a small glug of additional olive oil or melted butter.
Once done, divide the spread between two half pint jars and cover.
They will keep up to 2 weeks in the fridge or a year in the freezer.