Chayote Gratin
Forget about old side dishes with this delicious chayote gratin! A healthy recipe fit for the keto diet, this flavorful chayote gratin is a yielding dish that can also work as a main! Prepared with sour cream, requesón, spinach, chayote, zucchini, and Mozzarella and Parmesan cheese, this creamy chayote gratin is a wholesome recipe you must include in your regular rotation.
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Ingredients
6
Portions
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Preparation
40 mins
23 mins
Easy
  • Combine requesón, boiled spinach, garlic powder, onion powder, and dill in a blender and blend until slightly thick. Season with salt and pepper. Set aside.
  • Peel chayotes. Using a peeler, cut chayotes lengthwise to obtain 0.1-inch-thick slices.
  • In a pot bring water to a boil. Add salt and cook chayote slices for 3 minutes or until brighter. Drain and cool under cold running water. Drain on a paper towel-lined plate.
  • Preheat oven to 356 °F.
  • Pour a dash of oil into an 8x4-inch baking dish. Cover the bottom of the baking dish with chayote slices. Spoon spinach sauce over. Place cooked broccoli, zucchini, and shredded Mozzarella on top. Repeat layer until all the ingredients are used up. Top with more sauce, Parmesan cheese, and chopped parsley. Bake for 15 minutes at 356 °F.
  • Remove chayote gratin from oven and serve hot either as a main or side dish.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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