As I wrote on Facebook the other day, I picked up a chayote at Farmland because I had never tried it before. Once home, I forgot what it was called except that it started with the letter C.
The Produce Guide to the rescue!!!
Here is what I did:
- 2 tablespoon olive oil
- 2 clove garlic, minced
- 1/2 medium onion, sliced
- 1 chayote squash, cut into 1/2-inch strips
- 1 medium zucchini, sliced
- 1/2 teaspoon salt
- ground black pepper to taste
- 1/2 teaspoon white sugar
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon lime juice
First, heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes.
Add lime juice to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.
This was really tasty and the perfect amount for two people. The chayote was more crunchy than the zucchini – which was fine with me, but you might want to start the chayote first if combining with more watery veggies such as zucchini or yellow summer squash. And, check out the original recipe for other variations and ideas.