Braised Yellow Squash and Bacon

(From The Governor’s Lady: Entertainment & Recipes at Government House, The Cayman Islands, 1987-1992, by Joan Hall Scott)

Serves 8

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

Pinch pepper

Pinch cayenne

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. 

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