Chayote Gratin

• Cooking spray
• 6 cups cubed peeled chayote (about 2 1/4 pounds)
• 1/4 cup water
• 1/2 teaspoon olive oil
• 1 cup chopped onion
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped green bell pepper
• 1 1/4 teaspoons chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1 (1-ounce) slice whole wheat bread
• 2 tablespoons grated fresh Parmesan cheese
• 1 1/2 teaspoons butter, melted

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chayote to pan; saute 10 minutes or until crisp-tender. Reduce heat to low; add 1/4 cup water. Cover and cook 10 minutes or until tender. Place chayote in a large bowl; mash with a potato masher. Drain chayote through a fine sieve for 30 minutes, reserving chayote pulp.
2. Preheat oven to 350u0b0.
3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, celery, pepper, and thyme to pan; saute 10 minutes or until vegetables are tender. Add chayote pulp and salt, stirring to combine. Spoon mixture into an 8-inch baking dish coated with cooking spray.
4. Place bread in a food processor; pulse 10 times or until fine crumbs measure 1/2 cup. Combine crumbs and cheese in a small bowl; stir in butter. Sprinkle crumb mixture evenly over chayote mixture. Bake at 350u0b0 for 25 minutes or until golden.

cooking spray, water, olive oil, onion, celery, green bell pepper, thyme, kosher salt, whole wheat bread, parmesan cheese, butter

Taken from www.myrecipes.com/recipe/chayote-gratin (may not work)