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Preheat oven to 425°F. Using a sharp knife, score cut sides of zucchini and squash in a crosshatch pattern, cutting about ⅛-inch deep. Sprinkle the cut sides evenly with salt. Let stand at room temperature for 10 minutes. Pat dry using paper towels.
Heat oil in a large (12-inch) ovenproof skillet over medium-high heat. Arrange the zucchini and squash, cut-sides down, in a single layer in the pan. Cook, undisturbed, until golden brown, about 5 minutes. Transfer the pan to the oven; roast for 20 minutes. Sprinkle garlic and thyme over the zucchini and squash; continue roasting until the zucchini and squash are very soft, about 5 minutes more. Transfer the zucchini and squash to a paper-towel-lined plate to drain. Garnish with additional thyme, if desired.