(From The Governor’s Lady: Entertainment & Recipes at Government House, The Cayman Islands, 1987-1992, by Joan Hall Scott)
2 tablespoons olive or vegetable oil
4 ounces thick sliced bacon, diced
4 tablespoons minced shallots
2 tablespoons water
2 pounds yellow summer squash, trimmed (or zucchini)
Pinch salt, or more, to taste
¼ teaspoon dried marjoram or thyme
Heat the oil in a heavy stove-top casserole with lid. Add the bacon and shallots and sauté over medium-high heat until they begin to color.
Add remaining ingredients, except parsley. Mix well, and cover. Reduce heat the low and let the squash braise until tender (about 8-12 minutes), turning two or three times. Do not let burn. Stir in the parsley, and cook a minute more.