Baked Chayote
A Crunchy Vegetable Highlight with Gluten-Free Coating
Discover a crispy yet light recipe that’s perfect for your next meal: baked chayote! With a golden-brown coating – either classic or gluten-free – this exotic vegetable transforms into a true delicacy. Served with crispy rice, it turns a simple side dish into a real highlight. Learn here how to prepare chayote and why this vegetable deserves a permanent spot in your kitchen.
Chayote, also known as “vegetable pear” or “mirliton”, is a tropical vegetable originally from Central America. Its bright green skin and pear-like shape make it visually unique, but it also offers a lot in terms of taste. With its mild, slightly sweet flavor and a texture reminiscent of zucchini, chayote is ideal for versatile preparations – whether cooked, fried, or, as in this recipe, baked.
But chayote is not just about taste; it’s also packed with healthy nutrients. It’s low in calories, high in fiber, and rich in essential vitamins like Vitamin C, B6, and minerals like potassium. It’s a fantastic choice for a health-conscious diet.
In this recipe, the chayote is baked with a crispy coating – a treat for the whole family! The breading process is done either in a classic way or with a gluten-free alternative, so everyone can enjoy the dish. I used whole-grain rice flour and gluten-free breadcrumbs. The result: golden and crispy on the outside, juicy and tender on the inside.
Fun Facts About Chayote:
- Chayote belongs to the gourd family and is incredibly versatile, working in both savory dishes and sweet desserts.
- Its skin is generally edible but can be tough, so it’s often peeled before use.
- The seed inside is soft and can be processed as well, though it’s often excluded from recipes.
- With its high water content, chayote is perfect for light and low-calorie dishes.
As a side dish, I recommend crispy rice, which perfectly complements the flavors. Find out how to prepare chayote optimally and discover helpful tips and tricks for perfect results!
Preparation time: 45 minutes
INGREDIENTS
- 2 chayote
- 2 eggs (for the breading process)
- 100 g gluten-free whole-grain rice flour or regular flour
- 150 g gluten-free breadcrumbs or classic breadcrumbs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika powder (optional, for extra flavor)
- Oil for brushing or frying
Optional:
- Crispy rice as a side dish
PREPARATION
- Preparation:
Peel the chayote, halve them, and remove the seed. Chayote is easier to peel under running water, as it secretes a sticky sap. Then cut them into slices about 0.5 cm thick. Lightly season the slices with salt and set aside. - Set Up the Breading Station:
– Place the flour (classic or gluten-free) in one bowl.
– In a second bowl, beat the eggs.
– In a third bowl, mix the breadcrumbs with paprika powder, salt, and pepper. - Breading:
Coat each chayote slice first in flour, then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture until fully covered. - Baking:
Fry the breaded chayote slices in neutral hot oil until golden brown on both sides. Turn halfway through to ensure even browning.Alternative:
Place the breaded chayote slices on a baking tray lined with parchment paper and lightly brush with oil. Bake in a preheated oven at 200 °C (392 °F) for 20–25 minutes until golden brown. Turn the slices halfway through for even browning. - Serving:
Serve the baked chayote slices warm, ideally with crispy rice or a fresh dip like yogurt-herb sauce or avocado cream.
For extra flavor, enhance the coating with spices like curry, chili, or Italian herbs. Pair the baked chayote with fresh salads or as part of a bowl – a true highlight for health-conscious food lovers!
