Chayote Gratin
Ingredients
- 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 ⓘ
Instructions
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chayote to pan; saute 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; saute 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.
Nutrition & Diet Analysis (per serving)
903
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).