Stewed Chayote

Recipe by Muffin Goddess
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    chayotes, peeled (also known as mirliton or chuchu in some regions)
  • 14
  • 1
    large onion, diced
  • 3
    cloves garlic, minced
  • 2
    tomatoes, cored,seeded and diced
  • 12
    cup water
  • 1
    envelope salad and veggie seasoning (I use Goya brand) (optional)
Advertisement

DIRECTIONS

  • Quarter the chayote.
  • Remove and discard the center seed of each.
  • Cut into 1/4-inch slices.
  • Bring a large pot of salted water to a boil, add the chayote, and boil for 5 minutes.
  • Drain.
  • Heat the olive oil in a large skillet over moderate heat.
  • Cook the onions until translucent, about 5 minutes.
  • Add the garlic and cook for 1-2 minutes longer.
  • Add the chayote, tomatoes, and water.
  • Bring to a simmer, cover, and cook over low heat for 10 minutes.
  • Serve immediately.
  • NOTE: If you can't locate chayotes (usually found in the tropical or exotic produce section), try using zucchini or cucumbers (yes, cucumbers can be cooked like zucchini).
  • These are the closest matches to chayote, taste- and texture-wise.
Advertisement