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A baked gratin dish with a golden, bubbly top sits in a round pan. The pan is placed on a countertop, partially covered by a checkered cloth.
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Chayote Squash Gratin

I'm not sure whether to call this a Chayote Squash Gratin or Scalloped Chayote or Cheesy Low Carb Gratin. However, here's what I can tell you. This is perfect low carb gratin to satisfy your rich potato side dish cravings and also when you don't want to eat anymore riced cauliflower as a side dish — though I do love cauliflower rice. Best of all: it's just 5 net carbs per serving.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American, Caribbean, Mexican
Servings: 6
Calories: 260kcal
Author: Leah Ingram

Ingredients

  • 4 chayote squash peeled and thinly sliced
  • 1 tablespoon coconut oil
  • 1 tablespoon butter
  • 3 cloves garlic chopped
  • 1 small onion chopped
  • 1 tablespoon Badia Complete seasoning
  • 1/2 cup heavy cream
  • 2 tablespoons chicken broth
  • 1 cup sharp cheddar shredded
  • 1 cup mozzarella shredded, divided
  • salt and pepper to taste

Instructions

  • Heat oven to 350 F
  • Add garlic and onion to coconut oil and melted butter over medium heat. Cook for 30 seconds until onions are soft
  • Add heavy cream and Badia Complete seasoning to pan. Add any other seasonings at this point as well, such as salt and pepper.
  • Add cheddar cheese and half of the mozzarella
  • Add in your chayote. If sauce is too thick, add bone broth or stock.
  • Bake for 40 minutes then add remaining mozzarella to top of pan and broil for an additional 5 minutes. Enjoy!

Nutrition

Serving: 01 | Calories: 260kcal | Carbohydrates: 7g | Protein: 10g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 282mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 665IU | Vitamin C: 8mg | Calcium: 262mg | Iron: 0.5mg