This is the picture that greeted us on our way home from the lake on Sunday! I love Summer, but this heat is…well, HOT! I’m looking for all sorts of ways to get meals on the table without much cooking.
This idea for Stuffed Chayotes caught my eye when I was searching for some new side dish ideas. It was hearty enough for a light lunch or dinner alongside a cool and refreshing salad. I’ve also served it with grilled fish, and it was delicious that way as well.
Stuffed Chayotes
2 large chayotes, cut in half lengthwise
2 Tablespoons butter
1/2 cup chopped onion
1 clove garlic, minced
1 large tomato, peeled, seeded and chopped
2 Tablespoons chopped fresh parsley
1/2 cup cooked whole kernel corn
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shredded Cheddar cheese
2 Tablespoons butter
1/2 cup chopped onion
1 clove garlic, minced
1 large tomato, peeled, seeded and chopped
2 Tablespoons chopped fresh parsley
1/2 cup cooked whole kernel corn
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shredded Cheddar cheese
Cook chayote halves in 1inch of boiling water in a large covered skillet 20-25 minutes, or until tender. Drain. When cool, remove the pulp, leaving 1/2-inch shells; coarsely chop pulp and edible seeds, Melt butter in the large skillet over medium heat. Brush half of the butter inside chayote shells. Add onion and garlic to remaining butter in skillet; cook until onion is tender. Add tomato and parsley; simmer 5 minutes or until liquid has evaporated. Remove from heat; stir in corn, salt, pepper and chayote pulp.
(I actually did all of the above in the microwave.)
Prehat the oven to 375 degrees. Plate chayote shells in greased shallow baking pan. Evenly fill shells with corn mixture; top with cheese. Bake, uncovered, 15 minutes or until chayotes are hot and cheese is melted.
(I just put them on the grill to bake. I have also used my toaster oven to bake them with equal success.)
Makes 4 servings.
You can substitute yellow squash, pattypan squash or zucchini for the chayotes if you prefer. The filling would probably fill 6-8 6-inch squash or 8 large pattypans. Cook the squash in boiling water just until tender; turn out onto a cloth to drain before filling.
I’m thinking about spicing up the recipe with some minced jalapenos and, perhaps, adding in some black beans. That’s a meal!
I’m glad you are here for this week’s What’s On the Menu Wednesday. I’d love to hear all about your ways of keeping it cook in the kitchen during our summertime heat. Thanks for linking up with Mr. Linky.
I hope to be visiting more of you this week. Perfect Boy’s birthday celebration is behind us, so I should have some spare time this week. I think he really enjoyed his tubing and fishing birthday!
I’ve never tried Chayotes but this recipe looks interesting so I’ll have to give them a try.
Lisa~~
Cook Lisa Cook
Your Stuffed Chaytoes look very good. Thanks for hosting and hope you have a wonderful week!
Miz Helen
Thanks for hosting. I linked up the Slow Cooker French Dip Sandwiches.
Just posted on dill pickles. They’re great. Goingt to make another batch today.
I would gladly eat those for dinner tonight! They sound delicious, thanks!
What a perfect recipe for anytime. Looks just fantastic! We had 101 yesterday with a heat index of 118. It was hot here in NC. I linked a really great grilled corn recipe today. Come on over and check it out.
That is some hot weather. I am trying not to use the oven much but the crockpot sits out on the service porch and is used lots these summer days. What a yummy recipe and it looks so pretty too.
Thank you so much for sharing with Full Plate Thursday and hope to see you next week. Have a great week end!
Miz Helen
Hello Debbie,
Have linked up my recipe for Peas Pulao with Brown Rice!Hope you like it!:)
Cheers,
Wit,wok&wisdom
These chayotes sound so good! Thanks for sharing your recipe… I can’t wait to make them.
-Rach