Sautéed Chayote with Garlic & Lemon
🧾 Ingredients:
2 medium chayote squash, peeled, seeded, and sliced thin
2 tablespoons olive oil (or butter)
3 cloves garlic, minced
Juice of ½ lemon (about 1–2 tablespoons)
Salt & black pepper, to taste
1 tablespoon fresh parsley or cilantro, chopped (optional)
Pinch of red pepper flakes (optional, for heat)
👩🍳 Instructions:
Prep the chayote
Peel the chayote (it can be slippery—use a towel if needed), slice in half, remove the seed, then cut into thin slices or matchsticks.
Heat the pan
In a large skillet, heat olive oil over medium heat.
Sauté garlic
Add minced garlic and cook for about 30 seconds until fragrant (don’t let it burn).
Cook the chayote
Add the sliced chayote to the pan. Season with salt and pepper.
Sauté for 8–10 minutes, stirring occasionally, until tender but still slightly crisp.
Add lemon & finish
Turn off heat and drizzle lemon juice over the chayote. Toss to combine.
Garnish & serve
Sprinkle with fresh herbs and red pepper flakes if using. Serve warm.
💡 Tips:
Don’t overcook—chayote tastes best with a slight crunch.
Add a little grated Parmesan for extra flavor.
You can toss in sliced onions or bell peppers for variation.
Works great alongside chicken, fish, or grilled meat.
Sautéed Chayote with Garlic & Lemon
