ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chayote Gratin

Yield 12 servings (serving size: 1/2 cup)
Chayote (chi-OH-tay) is a pale green fruit popular in Jamaica; it's also called mirliton in Louisiana and other Southern states. The soft, watery flesh tastes similar to zucchini and surrounds a soft, oval, white seed.


  • Cooking spray
  • 6 cups cubed peeled chayote (about 2 1/4 pounds)
  • 1/4 cup water
  • 1/2 teaspoon olive oil
  • 1 cup chopped onion
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped green bell pepper
  • 1 1/4 teaspoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1 (1-ounce) slice whole wheat bread
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 1/2 teaspoons butter, melted

Nutrition Information

  • calories 38
  • caloriesfromfat 28 %
  • fat 1.2 g
  • satfat 0.5 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 1.6 g
  • carbohydrate 6 g
  • fiber 1.9 g
  • cholesterol 2 mg
  • iron 0.4 mg
  • sodium 119 mg
  • calcium 38 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chayote to pan; sauté 10 minutes or until crisp-tender. Reduce heat to low; add 1/4 cup water. Cover and cook 10 minutes or until tender. Place chayote in a large bowl; mash with a potato masher. Drain chayote through a fine sieve for 30 minutes, reserving chayote pulp.

  2. Preheat oven to 350°.

  3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, celery, pepper, and thyme to pan; sauté 10 minutes or until vegetables are tender. Add chayote pulp and salt, stirring to combine. Spoon mixture into an 8-inch baking dish coated with cooking spray.

  4. Place bread in a food processor; pulse 10 times or until fine crumbs measure 1/2 cup. Combine crumbs and cheese in a small bowl; stir in butter. Sprinkle crumb mixture evenly over chayote mixture. Bake at 350° for 25 minutes or until golden.

Untangling My Chopsticks: A Culinary Sojourn in Kyoto