18 Delicious Chayote Recipes for Every Occasion

Discover the versatility of chayote with our roundup of 18 Delicious Chayote Recipes for Every Occasion! Whether you’re whipping up a quick weeknight dinner, celebrating seasonal flavors, or craving some comfort food, chayote is your go-to ingredient for adding a fresh twist to your meals. Dive into our list and let these recipes inspire your next culinary adventure. Happy cooking!

Spicy Chayote Salad

Spice up your salad game with this refreshing Spicy Chayote Salad, a perfect blend of crunch and heat that’s sure to awaken your taste buds.

Ingredients

• 2 medium chayotes, julienned
• 1/4 cup fresh lime juice
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 tsp cayenne pepper
• 1/4 cup chopped cilantro
• 1/4 cup thinly sliced red onion

Instructions

1. In a large bowl, combine the julienned chayotes, lime juice, olive oil, salt, sugar, and cayenne pepper. Toss well to coat evenly.
2. Let the salad sit for 10 minutes to allow the flavors to meld and the chayotes to soften slightly.
3. Add the chopped cilantro and thinly sliced red onion to the bowl. Toss again to combine.
4. Serve immediately for the best texture, or refrigerate for up to 2 hours if you prefer a more marinated salad.

The magic of this salad lies in the chayote’s ability to stay crisp even after soaking up the zesty lime and spicy cayenne, offering a delightful contrast in every bite.

Tip: For an extra kick, add a finely chopped jalapeño to the mix.

Chayote and Chicken Stir-Fry

Looking for a quick, flavorful weeknight dinner? This Chayote and Chicken Stir-Fry brings a delightful crunch and a burst of freshness to your table in no time.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 medium chayotes, peeled and julienned
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth
• 1 tbsp cornstarch
• 2 green onions, sliced

Instructions

1. In a small bowl, whisk together soy sauce, sugar, salt, black pepper, chicken broth, and cornstarch. Set aside.
2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until no longer pink, about 5 minutes. Remove from skillet and set aside.
3. In the same skillet, add garlic and cook for 30 seconds until fragrant. Add chayotes and stir-fry for 3 minutes until slightly tender.
4. Return chicken to the skillet. Pour the sauce mixture over and stir well to combine. Cook for another 2 minutes until the sauce thickens.
5. Garnish with green onions before serving.

The crisp texture of chayotes paired with the savory chicken creates a harmonious balance that’s both satisfying and light.

Tip: For an extra kick, add a pinch of red pepper flakes with the garlic.

Creamy Chayote Soup

Warm up your evening with this velvety Creamy Chayote Soup, a comforting bowl that’s as nourishing as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 chayotes, peeled and cubed
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the cubed chayotes to the pot, stirring to combine with the onions and garlic. Cook for another 5 minutes.
3. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer until the chayotes are tender, about 20 minutes.
4. Remove the pot from heat. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a regular blender.
5. Return the soup to the pot over low heat. Stir in the heavy cream, salt, black pepper, and ground nutmeg. Heat through for about 5 minutes, adjusting seasoning if necessary.

The subtle sweetness of chayote paired with the richness of cream creates a soup that’s unexpectedly luxurious. Perfect for when you crave something comforting yet light.

Tip: For an extra touch of elegance, garnish with a drizzle of cream and a sprinkle of nutmeg before serving.

Chayote Squash Casserole

This Chayote Squash Casserole is a comforting dish that brings a delightful twist to your dinner table, blending creamy textures with a hint of spice.

Ingredients

• 2 large chayote squashes, peeled and thinly sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a large bowl, mix the sliced chayote squashes with heavy cream, Parmesan cheese, cilantro, garlic, salt, black pepper, and cayenne pepper until well combined.
3. Transfer the mixture to the prepared baking dish, spreading it evenly.
4. Bake for 35 minutes, or until the top is golden and bubbly.

The magic of this casserole lies in the way the chayote absorbs the creamy, cheesy flavors while maintaining a slight crunch, offering a perfect balance in every bite.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Roasted Chayote with Herbs

Roasted chayote with herbs is a simple yet flavorful side dish that brings a touch of elegance to any meal with minimal effort.

Ingredients

• 2 medium chayotes, halved and sliced into 1/2-inch thick pieces
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the chayote slices with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the chayote in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until tender and lightly browned.
4. Sprinkle with 1 tablespoon chopped fresh parsley before serving.

The high roasting temperature caramelizes the edges of the chayote, creating a delightful contrast to its naturally crisp texture.

Tip: For an extra flavor boost, sprinkle with grated Parmesan cheese right after roasting.

Chayote and Corn Chowder

Warm up your evening with this comforting Chayote and Corn Chowder, a delightful twist on the classic that brings a subtle sweetness and crisp texture to your bowl.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 chayotes, peeled and diced
• 1 cup fresh or frozen corn kernels
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Stir in the chayotes and corn, cooking for another 5 minutes until the vegetables start to soften.
3. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat to low and simmer for 15 minutes, or until the chayotes are tender.
4. Add the heavy cream, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. Stir well and simmer for an additional 5 minutes.
5. Garnish with chopped cilantro before serving.

The chayote adds a unique crispness that contrasts beautifully with the creamy base, making every spoonful a delightful surprise.

Tip: For an extra layer of flavor, try roasting the corn before adding it to the chowder.

Stuffed Chayote with Ground Beef

Stuffed Chayote with Ground Beef is a comforting dish that brings a delightful twist to your weeknight dinners, combining tender chayote with savory ground beef for a meal that’s both satisfying and easy to make.

Ingredients

• 2 large chayote squashes
• 1 tablespoon olive oil
• 1/2 pound ground beef
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/4 cup shredded cheese (such as Monterey Jack or Cheddar)
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F. Cut the chayote squashes in half lengthwise and scoop out the seeds to create a hollow center.
2. Heat the olive oil in a skillet over medium heat. Add the ground beef, onion, and garlic, cooking until the beef is browned and the onions are translucent, about 5 minutes. Stir in the salt, pepper, and cumin.
3. Spoon the beef mixture into the hollowed chayote halves, then top each with shredded cheese.
4. Place the stuffed chayote on a baking sheet and bake for 25 minutes, or until the chayote is tender when pierced with a fork.
5. Sprinkle with chopped cilantro before serving.

The magic of this dish lies in the chayote’s ability to absorb the flavors of the beef and spices, while maintaining a slight crunch for a perfect texture contrast.

Tip: For an extra flavor boost, try adding a pinch of smoked paprika to the beef mixture before stuffing the chayote.

Chayote and Shrimp Curry

This Chayote and Shrimp Curry is a vibrant, flavorful dish that brings a taste of the tropics to your table with minimal fuss.

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup coconut milk
• 1 cup water
• 2 chayotes, peeled and cubed
• 1 lb shrimp, peeled and deveined
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in curry powder, turmeric, salt, and black pepper, cooking for 1 minute until fragrant.
3. Pour in coconut milk and water, bringing to a simmer. Add chayotes, cooking for 10 minutes until tender.
4. Add shrimp to the skillet, cooking for 3-4 minutes until pink and opaque. Stir in lime juice and cilantro.

The magic of this curry lies in the chayote’s crisp texture against the creamy coconut milk, creating a delightful contrast in every bite.

Tip: For an extra kick, add a diced jalapeño with the onions and garlic.

Pickled Chayote Slaw

Looking for a crunchy, tangy twist on traditional slaw? This Pickled Chayote Slaw brings a refreshing bite to any meal, with a quick pickle that adds depth and brightness.

Ingredients

• 2 medium chayotes, julienned
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 tbsp sugar
• 1 tsp salt
• 1/2 tsp mustard seeds
• 1/4 tsp red pepper flakes
• 1/4 cup thinly sliced red onion
• 2 tbsp chopped cilantro

Instructions

1. In a small saucepan, combine apple cider vinegar, water, sugar, salt, mustard seeds, and red pepper flakes. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and let cool slightly.
2. Place julienned chayotes and sliced red onion in a large bowl. Pour the warm vinegar mixture over the vegetables, tossing to coat evenly.
3. Cover and refrigerate for at least 1 hour, stirring occasionally, to allow the flavors to meld and the chayote to slightly soften.
4. Before serving, stir in chopped cilantro. Taste and adjust seasoning if necessary.

The magic of this slaw lies in the quick-pickling technique, which transforms the chayote into a crisp, flavorful base that’s anything but ordinary.

Tip: For an extra crunch, add a handful of toasted sunflower seeds right before serving.

Chayote and Potato Gratin

This Chayote and Potato Gratin is a comforting twist on the classic, with layers of tender chayote and potatoes baked in a creamy, cheesy sauce.

Ingredients

• 2 medium chayotes, peeled and thinly sliced
• 2 medium potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Gruyère cheese
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a bowl, mix the heavy cream, minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp nutmeg.
3. Layer the sliced chayotes and potatoes in the prepared dish, alternating between the two.
4. Pour the cream mixture over the layers, ensuring it seeps between them.
5. Sprinkle the top evenly with 1/2 cup Parmesan and 1/2 cup Gruyère cheese.
6. Bake for 45 minutes, or until the top is golden and bubbly and the vegetables are tender when pierced with a fork.

The subtle sweetness of chayote pairs beautifully with the earthy potatoes, while the nutmeg adds a warm, aromatic touch to this indulgent gratin.

Tip: For an extra crispy top, broil the gratin for the last 2-3 minutes of baking.

Chayote and Black Bean Tacos

These Chayote and Black Bean Tacos are a vibrant, meatless twist on taco night that’s sure to delight with their crisp texture and hearty filling.

Ingredients

• 2 medium chayotes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in chayotes, black beans, cumin, smoked paprika, and salt. Cook for 10 minutes, stirring occasionally, until chayotes are tender but still crisp.
3. Warm tortillas according to package instructions.
4. Divide the chayote and black bean mixture among the tortillas. Top with queso fresco and cilantro. Serve with lime wedges on the side.

The crunch of chayote paired with the smokiness of paprika creates a taco filling that’s unexpectedly satisfying and full of flavor.

Tip: For an extra kick, add a diced jalapeño to the skillet with the onions and garlic.

Grilled Chayote with Lime Butter

Grilled Chayote with Lime Butter brings a refreshing twist to your summer grilling, combining the crisp texture of chayote with a zesty lime butter that’s simply irresistible.

Ingredients

• 2 medium chayotes, halved and seeded
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, whisk together the melted butter, lime juice, lime zest, salt, and black pepper.
3. Brush the chayote halves evenly with the lime butter mixture.
4. Place the chayote halves cut-side down on the grill. Cook for 4-5 minutes until grill marks appear.
5. Flip the chayote halves and brush with more lime butter. Grill for another 4-5 minutes until tender.
6. Remove from the grill and drizzle with any remaining lime butter before serving.

The magic of this dish lies in the contrast between the smoky grilled chayote and the bright, tangy lime butter, making it a standout side that’s as flavorful as it is easy to prepare.

Tip: For an extra burst of flavor, sprinkle some chopped cilantro over the grilled chayote before serving.

Chayote and Coconut Milk Stew

This Chayote and Coconut Milk Stew is a creamy, comforting dish that brings a touch of tropical flair to your table with minimal effort.

Ingredients

• 2 medium chayotes, peeled and diced
• 1 can (13.5 oz) coconut milk
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
2. Stir in the ground cumin, salt, and black pepper, cooking for another minute until the spices are toasted.
3. Add the diced chayotes to the pot, stirring to coat them in the spice mixture.
4. Pour in the coconut milk, bringing the mixture to a gentle simmer. Cover and cook for 15 minutes, or until the chayotes are tender.
5. Remove from heat and stir in the fresh cilantro before serving.

The magic of this stew lies in the chayote’s ability to absorb the rich coconut milk and spices, creating a dish that’s both light and deeply flavorful.

Tip: For an extra layer of flavor, toast the cumin seeds whole before grinding them.

Chayote and Tomato Salad

This Chayote and Tomato Salad is a refreshing, crisp dish that brings a delightful crunch and a burst of freshness to any meal. Perfect for those warm days when you crave something light yet satisfying.

Ingredients

• 2 medium chayotes, peeled and thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro

Instructions

1. In a large bowl, combine the thinly sliced chayotes, halved cherry tomatoes, and thinly sliced red onion.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper until well combined.
3. Pour the dressing over the chayote mixture and toss gently to coat all the ingredients evenly.
4. Sprinkle the chopped cilantro over the salad and give it one final gentle toss.
5. Let the salad sit for about 10 minutes before serving to allow the flavors to meld together beautifully.

The magic of this salad lies in the chayote’s unique ability to stay crisp even after dressing, offering a satisfying texture contrast to the juicy tomatoes. It’s a vibrant side that steals the show with its simplicity and freshness.

Tip: For an extra kick, add a finely chopped jalapeño to the dressing before tossing it with the salad.

Chayote and Cheese Quesadillas

These Chayote and Cheese Quesadillas are a delightful twist on the classic, offering a crisp texture and a mildly sweet flavor that pairs perfectly with melted cheese.

Ingredients

• 2 medium chayotes, peeled, seeded, and thinly sliced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 4 large flour tortillas
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced chayotes, salt, black pepper, and garlic powder. Cook for 5-7 minutes, stirring occasionally, until the chayotes are tender and lightly browned. Remove from the skillet and set aside.
2. Wipe the skillet clean and return it to medium heat. Brush one side of each tortilla with the remaining olive oil.
3. Place one tortilla, oiled side down, in the skillet. Sprinkle half of the Monterey Jack and cheddar cheeses evenly over the tortilla, then spread half of the cooked chayotes on top. Sprinkle the remaining cheeses over the chayotes, then top with another tortilla, oiled side up.
4. Cook for 3-4 minutes on each side, or until the tortillas are golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.
5. Cut each quesadilla into wedges and serve warm.

The combination of crisp chayotes and gooey cheese creates a quesadilla that’s both refreshing and comforting, perfect for a quick lunch or a light dinner.

Tip: For an extra kick, add a sprinkle of chili powder to the chayotes while they cook.

Chayote and Pork Stir-Fry

This Chayote and Pork Stir-Fry is a vibrant, quick-to-make dish that brings a delightful crunch and savory depth to your weeknight dinner rotation.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound pork loin, thinly sliced
• 2 chayotes, peeled and julienned
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup water

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and stir-fry until no longer pink, about 5 minutes.
2. Add the chayotes, red bell pepper, and garlic to the skillet. Stir-fry for another 3 minutes until the vegetables start to soften.
3. Stir in the soy sauce, sugar, salt, and black pepper. Pour in the water and continue to stir-fry for 2 more minutes, until everything is well combined and the chayotes are tender-crisp.

The magic of this dish lies in the chayote’s ability to stay crisp, offering a refreshing contrast to the tender pork and savory sauce.

Tip: For an extra kick, add a sprinkle of red pepper flakes with the other seasonings.

Chayote and Lentil Soup

Warm up your kitchen with this comforting Chayote and Lentil Soup, a hearty blend that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 chayote, peeled and diced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 medium diced onion and 2 cloves minced garlic, sautéing until translucent, about 5 minutes.
2. Stir in the diced chayote and 1 cup rinsed green lentils, cooking for another 2 minutes to lightly toast the lentils.
3. Pour in 4 cups vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
4. Season with 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring well to combine.
5. Garnish with 2 tablespoons chopped fresh cilantro before serving.

The subtle sweetness of chayote pairs beautifully with the earthy lentils, creating a soup that’s both satisfying and light.

Tip: For an extra layer of flavor, toast the cumin in a dry pan before adding it to the soup.

Chayote and Mushroom Risotto

This Chayote and Mushroom Risotto brings a delightful twist to the classic dish, combining the crispness of chayote with the earthiness of mushrooms for a comforting meal.

Ingredients

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 chayote, peeled and diced
• 1 cup sliced mushrooms
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Add the chayote and mushrooms, cooking for another 5 minutes until they start to soften.
3. Stir in the Arborio rice, coating it with the oil and vegetables, for about 2 minutes.
4. Pour in the white wine, stirring constantly until it has fully absorbed.
5. Begin adding the warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 20 minutes.
6. Once the rice is creamy and al dente, remove from heat. Stir in the Parmesan cheese, butter, salt, and black pepper.
7. Garnish with fresh parsley before serving.

The chayote adds a refreshing crunch that contrasts beautifully with the creamy risotto, making every bite interesting.

Tip: For an extra layer of flavor, toast the Arborio rice lightly before adding the wine.

Conclusion

We hope this roundup of 18 delicious chayote recipes inspires you to explore this versatile veggie in your kitchen! Whether you’re looking for something quick, comforting, or a bit adventurous, there’s a dish here for every occasion. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!