Costa RicanAppetizer

Recipe Story

origins & traditions

Chayote Stuffed Boats showcase the beloved Costa Rican vegetable in an elegant presentation. This traditional recipe features halved chayote squash that are carefully hollowed and filled with a flavorful mixture of sautéed vegetables, white rice, aromatic herbs, and cheese. The chayote is first parboiled until tender, then stuffed with the savory filling and baked until the cheese melts and forms a golden crust. Popular at family gatherings and casual dinners, these boats offer a satisfying combination of textures and flavors while highlighting the mild, slightly sweet taste of fresh chayote. The dish can be enjoyed as a hearty appetizer or light main course, embodying the Costa Rican philosophy of simple, wholesome ingredients prepared with care.

Instructions

step by step

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Preheat oven to 375°F (190°C).
Cut 3 chayotes in half lengthwise and remove the seeds.
Bring a large pot of salted water to boil and parboil chayote halves for 10 minutes until slightly tender.
Remove from water and let cool. Carefully scoop out some flesh, leaving a 1/2-inch border. Chop the removed flesh.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 diced onion, 1 diced bell pepper, and 3 minced garlic cloves. Sauté for 5 minutes.
Add chopped chayote flesh, 1 cup cooked white rice, 1 diced tomato, 1 tablespoon fresh parsley, 1 teaspoon cumin, 1 teaspoon paprika, salt and pepper to taste. Cook for 5 minutes, stirring occasionally.
Remove from heat and stir in 1/2 cup shredded mozzarella cheese.
Brush chayote boats with remaining olive oil and season with salt.
Fill each boat generously with the vegetable-rice mixture.
Top with remaining 1/2 cup mozzarella cheese.
Place in a greased baking dish and bake for 20-25 minutes until cheese is melted and golden.
Garnish with fresh parsley before serving.

Chayote Stuffed Boats

4.5 (36)

Tender chayote squash halves filled with a savory mixture of vegetables, rice, and melted cheese, baked until golden and bubbling with traditional Costa Rican seasonings.

medium

55 min

6 servings

Ingredients

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Main

3 pieces zucchini, halved lengthwise, seeds removed

Filling

1 cups rice-white, cooked
1 pieces onions, diced
1 pieces bell-peppers, diced
3 cloves garlic, minced
1 pieces tomatoes, diced

Topping

1 cups cheese-mozzarella, shredded

Cooking

3 tablespoons olive-oil

Seasoning

1 teaspoons cumin
1 teaspoons paprika
1 teaspoons salt
1/2 teaspoons black-pepper

Garnish

2 tablespoons parsley, fresh chopped

Chef Tips

expert advice

•For best results, choose firm, medium-sized chayotes with smooth skin.

•You can prepare the filling a day ahead and refrigerate.

•Try adding corn kernels or black beans for extra texture.

•Substitute queso fresco for mozzarella for a more authentic Costa Rican flavor.

•If chayotes are large, increase baking time by 5-10 minutes.

•These boats pair wonderfully with a fresh tomato salsa or sour cream on the side.

•For a vegetarian version, ensure all cheese used is rennet-free.

Costa Rican

⭐ Highly Rated

35 minmedium