I am BEYOND excited to share a new recipe I threw together last night! Chayote is an excellent non-starchy vegetable that most people in the United States are not familiar with. To learn more, click HERE. I would also like to add this dish is bariatric friendly! Enjoy!
- 2 chayote
- 2 tablespoons of extra virgin olive oil
- 1 clove garlic, chopped
- 1 teaspoon of Italian seasoning
- 1 teaspoon of sage
- 1 teaspoon of oregano
- 1 teaspoon garlic powder
- 1/2 cup plain Greek yogurt
- 1/4 cup green onions, chopped
First you want to wash the outside of your chayote and then peel with a potato peeler.
It helps me to cut them in half to be sure I peel all of the skin off in the crevice. There is also a thin seed inside, so do remove that as well.
Once your chayote is all peeled, slice them into very thin slices.
Here is where I added the olive oil, chopped garlic, Italian seasoning, oregano, and sage (The garlic powder will be saved for later ). I stirred the chayote around to evenly distribute all of the seasonings and coat the pan with the olive oil, then covered the pan. Place the skillet on medium heat for about 5 minutes then stir.
Once the chayote is very soft (enough to slice in half), I drained the liquid and moved the mixture to a bowl. This is where I added the Greek yogurt and garlic powder. You can definitely add more seasonings for flavor if you like stronger flavors!
To complete the dish, I sprinkled some chopped green onions on top! You will now have a healthy, low fat, high protein replacement for creamy scalloped potatoes!