How to make the creamy chayote zucchini side dish
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4.91 from 10 votes

Creamy Chayote Zucchini Side Dish

The Creamy Chayote Zucchini Side Dish has chopped Vidalia onion, roasted poblano peppers, garlic, zucchini, chayote, crema Mexicana or creme fraiche, and chicken bouillon. 
Prep Time10 mins
Cook Time10 mins
Total Time23 mins
Course: Side Dish
Cuisine: Mexican Cuisine
Keyword: chayote, zucchini
Servings: 6 servings
Calories: 180kcal
Author: Chef Adriana Martin
Cost: $15



  • 1 Vidalia onion chopped
  • 2 garlic cloves chopped
  • 3 zucchinis cleaned and cubed
  • 2 chayotes peeled and cubed
  • 2 poblano peppers roasted, peeled and chopped
  • 1 tablespoon chicken bouillon
  • 1 cup water
  • 1 1/2 cups crema mexicana or creme fraiche
  • 1 cup shredded cheddar and Monterey Jack cheeses


  • Saute the onions and the garlic with some cooking oil. Add the poblano peppers, the chayotes, and the zucchini. 
  • Season with chicken bouillon and add some water. Cook covered for 10 minutes.  
  • Add the crema Mexicana or creme fraiche and combine. Add the shredded cheese and cover for 5-7 minutes. 
  • Serve hot and enjoy as a side dish or as a main meal. 


It is recommended to cook this dish on a dutch oven for better results. 


Calories: 180kcal