Stuffed Tayotas

My mother used to make these often. I love them. They are not that difficult to make either.
Tayota, Chayota


  • 6 large tayotas
  • 1/8 pound Ham, chopped
  • 1 small clove garlic, crushed
  • 1 small onion, chopped
  • 1 Cubanelle pepper, chopped
  • Tomato paste
  • 2-3 olives, chopped
  • 1 tsp fresh cilantro, chopped
  • Parmesan cheese
  • 2 tbsp olive oil

Notice that the Dominican Tayotas have a smooth skin, while the Mexican variety has a prickly surface. I believe they are both very similar.

Step by Step Instructions

Step 1

Cut tayotas in half length wise following fold at the bottom. Steam or boil until cooked but firm. Remove and cool.

Step 2

While the tayotas are cooking, saute ham, onion, Cubanelle pepper, cilantro, garlic, and olives in oil (about 2 tablespoons).

Step 3

Scoop the tayota meat out of the tayotas, being careful to not rip the peel. Mix it with the sauteed mixture. Add tomato paste and cook a few minutes longer.

Step 4

Remove from the heat.

Step 5

Place the 12 peel “boats” on a greased sheet and bake at 350 F. for about 10 minutes. This is done so the peels dry a little and retain their shape.

Step 6

Remove from the oven, and fill each boat with the sauteed mixture.  

Step 7

Sprinkle with Parmesan Cheese and put back in the oven for a few minutes to melt the cheese.