Chayote Gratin

Ingredients

• 1.5 teaspoons butter melted
• 0.3 cup celery finely chopped
• 2.3 pounds chayote squashes cubed peeled
• 1.3 teaspoons thyme leaves fresh chopped
• 0.3 cup bell pepper green finely chopped
• 0.5 teaspoon kosher salt 
• 0.5 teaspoon olive oil 
• 1 cup onion chopped
• 2 tablespoons parmesan cheese fresh grated
• 0.3 cup water 
• 1 ounce bread whole wheat

Equipment

• food processor
• bowl
• frying pan
• oven
• sieve
• baking pan
• potato masher

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
2. Add chayote to pan; saut 10 minutes or until crisp-tender. Reduce heat to low; add 1/4 cup water. Cover and cook 10 minutes or until tender.
3. Place chayote in a large bowl; mash with a potato masher.
4. Drain chayote through a fine sieve for 30 minutes, reserving chayote pulp.
5. Preheat oven to 35
6. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.
7. Add onion, celery, pepper, and thyme to pan; saut 10 minutes or until vegetables are tender.
8. Add chayote pulp and salt, stirring to combine. Spoon mixture into an 8-inch baking dish coated with cooking spray.
9. Place bread in a food processor; pulse 10 times or until fine crumbs measure 1/2 cup.
10. Combine crumbs and cheese in a small bowl; stir in butter.
11. Sprinkle crumb mixture evenly over chayote mixture.
12. Bake at 350 for 25 minutes or until golden.