Chayote stuffed with Ricotta and fresh Oregano


Chayote is versatile. It reminds me of avocado pears but it has never for some reason achieved the same status. I loved this recipe with a gluten free option which we featured yesterday in the Mid Morning Show with Simone and Renato .

You will need:


2 chayotes, cut in half
200g ricotta
2 eggs
1 teaspoon fresh chopped oregano
1/4 teaspoon dry oregano
2 spoons dry breadcrumbs or use gluten free oats
Sea salt and freshly ground pepper
1/2 teaspoon good oil
100g grated hard white cheese (I used local gbejna)


Preheat oven to 180 C.

Place the chayote halves in a sauce pan filled with water. Bring to boil, and leave to simmer on low heat for 20 minutes.

Drain the water. Scoop out some of the flesh in the centre. Use this to make a vegetable soup and I also like to add it to potatoes to make mash.

Place the chayote halves on an oven dish covered with baking paper. Place the scooped out chayote halves on top. If they are wobbly cut a small slice from the bottom to steady them.

Mix the ricotta, breadcrumbs or gluten free oats, half the hard cheese, the beaten eggs and fresh and dried oregano. Add salt and pepper if desired. Mix together.

Use a piping bag to fill the chayote halves. Otherwise use a spoon. Bake in a hot oven for 25 minutes. Sprinkle with the rest of the grated cheese and finish off under a grill until they are a golden color.


Featured in Orizzont and INews


19 thoughts on “Chayote stuffed with Ricotta and fresh Oregano

From the heart of the Mediterranean.... Thank you !

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