Sautéed chayote, also called mirliton, has an appealing crisp texture, but is fairly bland—hence the large quantity of garlic here in the crunchy bread crumb topping.
Peel the chayote (hold it with a paper towel as you do—it’ll be slippery), then cut it in half through the dent in the bottom. Scrape out the seed and pithy center with a spoon. Cut each half in half lengthwise, then slice ¼ inch (6 mm) thick. Put in a container and refrigerate if doing this in the morning.
In a large skillet or sauté pan, melt
Return the skillet to medium-high heat, add the remaining
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