- 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
- 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
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.
Preheat oven to 350°.
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.
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.