 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
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. 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 |
1 1/2 teaspoons butter, melted |
Directions:
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.
|
|