Recipe courtesy of Mary Sue Milliken and Susan Feniger

Stewed Chayote

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 6 servings
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6 chayote, peeled

1/4 cup olive oil

1 large onion, diced

3 garlic cloves, minced

2 tomatoes, cored, seeded and diced

1/2 cup water


  1. Quarter the chayote and remove and discard the center seeds. Cut into 1/4-inch slices. Bring a large pot of salted water to a boil, add the chayote and boil for 5 minutes. Drain.
  2. Heat the olive oil in a large skillet over moderate heat. Cook the onions until translucent, about 5 minutes. Then add the garlic and cook 1 to 2 minutes longer. Add the chayote, tomatoes and water. Bring to a simmer, cover and cook over low heat 10 minutes. Serve immediately.

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