Herbed Chayote

I only started buying chayotes a few year ago, mainly because I had no idea how to make them.  The recipe below is a fairly simple way to cook them.  It makes for a nice light side dish when you’re having a heavy meal.  I like them both cold and hot depending on the weather outside.


1 tsp olive oil
1 chayote, remove seed from the middle and cut into 1/2 inch cubes
1/8 tsp rosemary
1/8 tsp thyme
6 drops lime/lemon juice
1/8 tsp salt
Optional: Parmesan cheese to top


1.  In a small skillet, heat the oil on med-high heat.  When hot, add the chayote, rosemary, and thyme.  Cook for 5 mins, stirring occasionally  (they will become slightly translucent and soft, but still crunchy).

2.  Add the lemon juice and salt.  Stir and cook for 1 more min.

3.  Remove from heat and serve hot or cold.  Optional: Sprinkle Parmesan cheese on top before serving.


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