LOUISIANA-STYLE CHAYOTE
6 servings
This piquant, ham-and-shrimp-studded filling will work with large zucchini as well. For zucchini, simply skip the boiling step and bake as described. If desired, substitute 3 ounces cooked crabmeat or crawfish tails for the shrimp.
Boil in salted water to cover until tender but firm, 6 to 10 minutes:
- 3 chayotes, halved and pitted
Drain and set upside down on a rack to cool. Scoop out the insides, leaving roughly ⅜-inch-thick shells. Pat the shells dry and place in a 13 × 9-inch baking dish. Chop the pulp.
Preheat the oven to 375°F.
Heat in a large nonstick skillet over medium-high heat:
- 1 tablespoon vegetable oil
Add and cook, turning once, until bright pink, about 2 minutes:
- 6 large shrimp (about 3 ounces), peeled and deveined
Remove the shrimp and let cool. Add the squash pulp to the skillet along with:
- ⅓ cup finely diced red bell pepper
- ⅓ cup chopped parsley
- ¼ cup finely diced ham
- 1 green onion, chopped
- 1 garlic clove, minced
- 1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme
- Salt and black pepper to taste
- Pinch of cayenne pepper
Cook, stirring, until the vegetables are softened, about 4 minutes. Meanwhile, finely chop the shrimp. Remove the filling from the heat and stir in the shrimp. Divide among the squash shells and sprinkle with:
- ¼ cup dry bread crumbs
- 2 tablespoons butter, cut into small pieces
Bake until heated through and browned on top, about 35 minutes.