Chayote Gratin

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.

Yield: 12 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 38
  • Calories from fat: 28%
  • Fat: 1.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.6g
  • Carbohydrate: 6g
  • Fiber: 1.9g
  • Cholesterol: 2mg
  • Iron: 0.4mg
  • Sodium: 119mg
  • Calcium: 38mg


  • 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


  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.
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