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.
More From Cooking Light
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
Chayote Gratin Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CUISINE: Caribbean
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- COOKING METHOD: Food Processor, Bake
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light