Chayotes Maria is a surprisingly elegant dish that transforms humble chayotes into something your dinner guests will rave about. I love how this creamy, comforting recipe uses skim milk and low-fat dairy to create a rich sauce without the guilt. The chayotes offer a delightfully mild, crisp texture that’s somewhere between that of a pear and a zucchini, while fresh parsley and scallions add the perfect herbaceous finish. Stick around to discover the secrets behind this crowd-pleasing creation.
Why You Will Love Chayotes Maria At Lunchtime (or Dinner)
When lunchtime rolls around and you’re craving something that’s both comforting and surprisingly sophisticated, Chayotes Maria steps up to the plate like a culinary superhero in disguise. This isn’t your typical heavy meal that’ll leave you drowsy at your desk. Instead, you’ll get creamy satisfaction without the guilt – thanks to that clever skim milk sauce that tastes richer than it actually is. The tender chayotes (think mild, crisp pear meets zucchini) soak up every drop of that herb-kissed cream sauce, creating a dish that’s elegant enough for dinner parties yet simple enough for Tuesday lunch. Like many nutritious midday meals, this dish prioritizes fresh vegetables and lean cooking techniques that sustain your energy levels throughout the afternoon.
Chayotes Maria Recipe
Chayotes Maria brings together tender, mild chayotes with a luxuriously creamy white sauce that feels like a warm hug on a plate. With about 30 minutes of cooking time for the chayotes and roughly 15 minutes to prepare the sauce, this recipe transforms a humble squash into something truly special. The combination of skim and evaporated milk creates a rich, velvety texture without all the guilt.
What makes this dish particularly appealing is how the delicate flavor of chayotes pairs beautifully with the herb-flecked cream sauce. The scallions and parsley add just the right amount of freshness to balance the richness. It’s comfort food that doesn’t leave you feeling heavy, and honestly, who doesn’t love vegetables that taste this indulgent?
Ingredients:
- 6 medium chayotes, washed
- 1/3 cup flour
- 3 cups skim milk
- 1 cup evaporated skim milk
- 1/2 cup low-fat sour cream
- 2 tablespoons chopped fresh parsley
- 3 scallions, minced
- Salt
- Pepper
Equipment/Tools:
- Large saucepan for boiling chayotes
- Large non-aluminum saucepan for sauce
- Small bowl for flour mixture
- Whisk
- Fork for testing doneness
- Knife for slicing
- Cutting board
- Serving bowl
- Strainer or colander
Instructions:
Start by bringing 4 quarts of salted water to a boil in your large saucepan. Then, add the chayotes (6 medium), cover the pot, and cook until they’re tender when pierced with a fork, which takes about 30 minutes.
While those are bubbling away, prepare your sauce by whisking together the flour (1/3 cup) and skim milk (1/2 cup) in a small bowl until completely smooth with no lumps. In your large non-aluminum saucepan, combine the remaining skim milk (2 1/2 cups) with the evaporated skim milk (1 cup) and bring this mixture to a gentle simmer over medium heat.
Here’s where you need to be patient: whisk in the flour mixture very gradually, adding it slowly to prevent lumps from forming. Then, stir continuously until the sauce comes to a boil and thickens nicely.
Reduce the heat to very low and let it cook for 2 minutes, stirring occasionally to prevent sticking, then remove from the heat and stir in the sour cream (1/2 cup), chopped fresh parsley (2 tablespoons), and minced scallions (3), seasoning to taste with salt and plenty of pepper.
Once your chayotes are done, drain them thoroughly and cut into 1/4-inch thick slices. Arrange these slices in your serving bowl, pour that gorgeous creamy sauce over the top, and serve immediately while everything is hot.
Nutrition Information:
- Low in fat due to skim milk and low-fat dairy products
- Good source of vitamin C from chayotes
- Provides calcium from milk products
- High in fiber from chayotes
- Relatively low in calories
- Contains folate and potassium
Tips:
Don’t rush the sauce-making process, as gradual whisking prevents the dreaded lumps that can ruin the silky texture. If you can’t find chayotes, summer squash, or zucchini, they make decent substitutes. However, keep in mind that they cook faster, so keep an eye on them. The non-aluminum saucepan is vital because aluminum can react with dairy products and create an off-taste. Make sure to slice your chayotes evenly so they look attractive in the serving bowl. If your sauce seems too thick, you can thin it with a splash of milk.
Cooking Steps
I’ll walk you through the cooking steps for this creamy chayote dish that’s surprisingly simple once you break it down. The magic happens in two parts—while your chayotes are taking their leisurely 30-minute spa treatment in boiling salted water, you’ll whip up a silky white sauce that transforms ordinary vegetables into something special. Once everything’s ready, it’s just a matter of slicing those tender chayotes and letting that luscious sauce work its charm.
Step 1. Boil Salted Water First
Before we immerse ourselves in the creamy sauce that’ll make these chayotes sing, let’s tackle the foundation of this dish—getting those odd-looking, wrinkled green beauties tender and ready for their starring role. I always start by bringing four quarts of salted water to a rolling boil in my largest saucepan. The salt isn’t just for flavor—it helps the chayotes cook more evenly. Don’t skimp on the water either; these squash-like vegetables need room to dance around freely. Once you’ve got those bubbles going strong, you’re ready to introduce your washed chayotes to their warm bath.
Step 2. Add Chayotes, Cook Covered
Gently lower your chayotes into that bubbling cauldron and immediately cover the pot—this isn’t the time for peeking! I know you’re curious, but resist that urge to lift the lid every five minutes. Those chayotes need consistent heat to cook evenly, and each peek releases precious steam that slows the process. Think of it as a cozy steam bath for your vegetables. The covered environment traps moisture and heat, ensuring tender results. Trust the process and let them work their magic for about thirty minutes. Your patience will be rewarded with perfectly tender chayotes ready for slicing.
Step 3. Prepare White Sauce Meanwhile
While those chayotes are bubbling away, you’ve got the perfect window to tackle the white sauce—multitasking at its finest! I’ll whisk flour with half a cup of skim milk until smooth (no lumps allowed!). In a separate non-aluminum saucepan, I’m combining the remaining skim milk with evaporated milk, bringing it to a gentle simmer. Here’s where patience pays off: I’ll gradually whisk in that flour mixture, stirring constantly until the sauce thickens and bubbles. After two minutes of gentle cooking, I’ll fold in sour cream, fresh parsley, and minced scallions. Season generously with pepper!
Step 4. Drain and Slice Chayotes
Once those chayotes have reached that perfect fork-tender state—about thirty minutes of patient simmering—it’s time for the grand finale! I carefully drain those beauties and let them cool just enough to handle without burning my fingertips. Now comes the satisfying part: slicing each chayote into quarter-inch thick rounds. Think of it as creating edible medallions! The tender flesh cuts like butter, revealing that delicate, almost translucent interior. I arrange these gorgeous slices in my serving bowl, creating an inviting canvas that’s ready to be crowned with that luxurious white sauce we just prepared.
Step 4. Pour the Sauce and Serve
Now for the moment we’ve all been waiting for—the grand union of silky sauce and tender chayote! I’ll place those perfectly sliced chayotes into my serving bowl, arranging them like little crescent moons. Then comes the pièce de résistance: I’ll pour that gorgeous, herb-flecked sauce right over the top, watching it cascade between each slice. The creamy white sauce, dotted with bright green parsley and scallions, creates quite a visual feast. I won’t let this masterpiece sit around—chayotes are best served immediately, while everything’s still warm and the flavors can mingle beautifully on your palate.
Chayotes Maria
Ingredients
Equipment
Method
- Bring 4 quarts of salted water to a boil in a large saucepan. Add the washed chayotes, cover the pot, and cook until tender when pierced with a fork, about 30 minutes.
- In a small bowl, whisk together the flour and 1/2 cup of skim milk until smooth. In a large non-aluminum saucepan, combine the remaining skim milk (2 1/2 cups) and evaporated skim milk. Bring to a gentle simmer over medium heat. Gradually whisk in the flour mixture, stirring continuously until the sauce thickens and comes to a boil. Reduce heat to low and cook for 2 minutes, stirring occasionally. Remove from heat and stir in sour cream, parsley, and scallions. Season with salt and pepper to taste.
- Once the chayotes are tender, drain them thoroughly and allow to cool slightly. Cut into 1/4-inch thick slices.
- Arrange the chayote slices in a serving bowl and pour the creamy sauce over the top. Serve immediately while hot.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Helpful Tips
I’ve discovered that selecting the right chayotes makes all the difference in this creamy, comforting dish. Choose firm, unblemished chayotes that feel heavy for their size—they’ll have the best texture and flavor. Don’t worry if you can’t find fresh parsley; dried works too, though use half the amount. Here’s a sneaky tip: if your sauce seems too thick, whisk in a splash more milk. Too thin? Let it simmer another minute. The beauty of this recipe lies in its forgiving nature—it’s practically impossible to mess up, making it perfect for both novice and experienced cooks.
Pairings
The versatility of Chayotes Maria shines brightest when you consider its perfect dance partners on the dinner table. I’ve discovered this creamy delight pairs beautifully with grilled chicken or fish – the mild chayote flavors won’t compete with delicate proteins. For vegetarians, it’s stunning alongside quinoa pilaf or roasted vegetables. The herb-infused sauce makes it an elegant side for holiday roasts, too. Don’t overlook serving it with crusty bread for sauce-sopping glory. I particularly love pairing it with simple green salads; the fresh greens cut through the rich, creamy sauce perfectly. It’s comfort food that plays well with others.
Summing it up
Discover magic happens when humble chayotes transform into something extraordinary through this simple yet elegant recipe. I’ve watched countless skeptics become believers after one bite of this creamy, comforting dish. The beauty lies in its simplicity—tender chayote slices bathed in a silky sauce that whispers rather than shouts. You’re not just making dinner; you’re creating an experience that bridges cultures and generations. Whether you’re introducing friends to this versatile squash or honoring family traditions, Chayotes Maria delivers every time. Trust me, this recipe will earn its place in your regular rotation.
Want to try another chayotte dish? Don’t settle for boring salads! Discover a Brazilian secret: chayote squash salad. It’s a healthy, garlicky, and tangy side that’s light, refreshing, and easy to make.
