Sauteed Chayote With Garlic And Herbs Recipes

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic.
• Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions.
• Transfer to bowl; sprinkle with 1 tablespoon parsley.

Steps:

• In a large skillet, heat oil, over medium-high heat. Add zucchini, scallions, and garlic. Saute for 6 to 8 minutes, or until zucchini is tender.
• Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.

Steps:

• 1. Melt the coconut oil in a heavy pan/skilled over medium to high heat. Add the sliced chayote and saute for a moment,then add the garlic and saute. Make sure it doesn't burn.
• 2. Saute the chayote until tender crisp, approximately 3 minutes. Stir in the sliced scallion.
• 3. Transfer to a bowl and sprinkle with the parsley or other fresh herbs.
• 4. Enjoy!

Steps:

• Preheat oven to 450°F with racks in upper and lower thirds.
• Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
• Roast 30 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Season with salt.