Type: Main dish
Difficulty: Not too tricky
Prep time: 25 minutes
Cook time: 35 minutes
This is a nice meatless dish, low in calories and carbs, especially suitable for diabetics, given that tayotas have very little starch.
2 Patastes (Chayote/tayota Squash), peeled, cut into 4 slices (lengthwise)
2 eggs, whites and yolks separate
1 cup of AP flour
3 medium Roma tomatoes
2 Tbsps. olive oil
2 garlic cloves
½ onion, roughly chopped
1 small bunch cilantro
½ tsp. ground cumin
½ tsp. dried oregano
Salt and pepper tt
8-10 oz Mozarella cheese, shredded (optional)
• In a medium pot, cover chayote slices with lightly salted water. Boil until fork tender. Drain and reserve.
• Meanwhile, using a blender or food processor, blend tomatoes, onion, garlic, salt, pepper and cilantro leaves. If the mixture is too thick, add a couple of tablespoons of water, chicken or vegetable broth. Texture should be that of chunky salsa. Set aside.
• Beat egg whites to soft peak. Incorporate yolks. Season with salt and pepper. Reserve.
• Once chayote has cooled down and with the help of a pairing knife, remove the seed being careful not to cut into the flesh.
• Heat a non-stick skillet over low-medium heat.
• Coat chayote slices with flour, shaking off excess. Then, dip into prepared egg mixture.
• Add oil to the hot skillet, and immediately after place the battered chayote. Cook until golden brown, turning just once. (About 1 ½ per side). Remove from skillet.
• In the same skillet, add an additional Tbsp. of olive oil. Add tomato mixture, cumin and dried oregano. Coo for about 10 minutes.
• Return chayote to the skillet. Top with mozzarella cheese and put under broiler until cheese has melted and browned.
• Garnish with cilantro leaves.
Suellen is a Registered Dietitian Nutritionist based in the Rochester, NY area. Connect with her at suellenpinedaRDN@gmail.com or follow her on Instagram at @Suellen_Pineda