Servings: 4 servings
Calories: 74kcal
Ingredients
- 3 chayotes peeled, seeded and cut into small cubes
- 1 1/2 tablespoons olive oil
- 2 tablespoons chopped onion
- 2 garlic cloves minced
- 1/2 small tomato chopped
- 3/4 teaspoon salt
- 2 tablespoons chopped scallion and cilantro or parsley
Instructions
- Peel the chayotes under running water or wearing gloves, because the sap can make your hands sticky. Cut in half, scoop out the soft seed and cut into 1/2-inch cubes.
- Heat the oil in a skillet over medium heat. Cook the onion and garlic for 2 minutes, then add the tomato and cook for 1 minute more.
- Add the chayote and salt and stir well. Cover and cook over medium-low heat for 8 to 10 minutes, stirring once or twice, until tender but not falling apart.
- Uncover, cook for 1 to 2 minutes to evaporate excess liquid, then stir in the herbs and serve.
Notes
Chayote releases a lot of water as it cooks, so there is no need to add any. If you prefer it a little firmer, cut the cubes larger and shorten the covered cooking time.
Chef's Tip: Stir in a beaten egg at the end and cook just until set for chuchu com ovo, a quick variation many Brazilian families make.
Keto Swap: No swap is needed; chayote is one of the lowest-carb vegetables in the Brazilian kitchen. It also makes an excellent stand-in for potatoes in stews.
Success Tip: Top with grated Parmesan and slide under the broiler for 3 minutes to turn it into a quick gratin that children enjoy.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 74kcal | Protein: 1g | Fat: 5g | Fiber: 2.3g
Tried this recipe?Let us know how it was!