Gluten-Free, Main Course, Nut Free, Side Dish, Vegetables, Vegetarian
Chayote Edamame Succotash
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Chayote Edamame Succotash

white bowl with close up of chayote squash, corn and edamame succotash
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With a mild cucumberish taste, chayote squash is such a versatile ingredient. The combination of the chayote, corn, edamame, oregano and romano cheese makes for a great flavor and texture pairing. Plus, it only takes 6 minutes to cook! If you’re vegan, just omit the cheese!

  • Author: TastyBalance Nutrition
  • Yield: Makes 3 cups 1x

Ingredients

Scale
  • 2 teaspoons olive oil (or other cooking oil such as avocado or culinary algae oil)
  • 1 whole chayote, peeled, quartered lengthwise and sliced into 1/4″ slices (should have 2 cups)
  • 3/4 cup frozen corn kernals
  • 3/4 cup frozen shelled edamame
  • 1/4 teaspoon kosher salt
  • 1 Tablespoon chopped fresh oregano
  • 1 Tablespoon grated Romano cheese

Instructions

  1. Heat oil in a 12 inch saute pan. Once oil is hot, add the frozen corn and edamame and cook without stirring for 3 minutes, or until you hear a light crackling sound from the corn.
  2. Add the chayote, give everything a stir and cook for 3 more minutes.
  3. Add the salt, oregano and Romano cheese, stir to combine and turn heat off.
  4. Serve and enjoy!

Keywords: corn, succotash, chayote, edamame, vegetarian, gluten free, nut free