Chayote with Tomatoes

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I can't get enough of chayote.

 

Chayote with Tomatoes

 

3 tbsps. olive oil

1 large onion, chopped

2 cloves garlic, minced

2 large chayote, peeled and cut into 1/2-inch cubes

1 lb. tomatoes, peeled and coarsely chopped

1 tbsps. fresh basil, chopped

salt and freshly ground pepper

2 tbsps. unsalted butter

1/3 cup dry bread crumbs

1 tbsp. chives, chopped

1/2 cup parmesan cheese, grated

 

In a large skillet, heat the oil over medium heat. Add

the onion and garlic and saute until the onion is

translucent, about 10 minutes. Add the chayote,

tomatoes and basil, and season with salt and pepper to

taste. When the mixtue begins to bubble, reduce the

heat and simmer for 15 minutes, or until the chayote

is tender. Stir from time to time. Pour the mixture

into a baking dish and set aside. In a small skillet,

melt the butter over medium heat. Add the bread crumbs

and saute until golden brown. Reserve. Preheat the

broiler. Sprinkle the chives, cheese, and bread crumbs

over the vegetable mixture. Place the baking dish

under the broiler for 5 minutes, or until the surface

in bubbling and golden. Serve immediately.

Makes 4 servings.

 

 

 

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