Name: Baked Kale and Zucchini Pilaf
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Cuisine: Gluten Free
Ingredients: 1 Tbsp. Olive Oil1 small Yellow Onion, finely diced1 Tbsp. Minced Garlic1 cup Jasmine Rice2 cups Vegetable Broth2 ounces Cream Cheese1 tsp. Dried Thyme1/2 tsp. Dried Tarragon1/2 tsp. Sea Salt1/2 tsp. Ground Black Pepper1 small Zucchini, seeds removed and diced into 1/2 inch chunks1 cup Kale, stem removed and chopped

a white bowl of gluten free baked kale and zucchini pilaf on a tan oven mitt next to two round zucchini and some kale leaves

This easy recipe for gluten free baked kale and zucchini pilaf is made with jasmine rice and lots of green veggies. It's a perfect side dish with steak, chicken or on it's own for a light meal. This rice casserole has cream cheese and spices for a delicious, creamy flavor.

I'm always looking for ways to use all of the kale and zucchini I grow in our garden. It's my favorite to have savory recipes that aren't the typical baked goods. Don't get me wrong, I love a good gluten free zucchini bread or cookie, but adding more greens to a meal is always a win.

Any zucchini will work for this recipe, but my favorite zucchinis to grow in my garden are black beauty zucchini and ronde de nice (round zucchini). Both plants mature early around 50 days and produce squash all summer long. They are both very hardy plants that I haven't had any problems with mildew. Keep in mind the ronde de nice has white on the leaves. The first year I grew them I was scared I had mildew, but learned the beautiful silver on the leaves is completely normal.

What is pilaf?

Pilaf is a rice dish that is usually cooked in stock or broth. It includes spices, vegetables and sometimes meat. The idea of pilaf is cooking the rice along with all the other ingredients. I love that pilaf makes for a easy side dish that can be cooking in the oven while I finish the rest of the meal.

How do you keep kale and squash pilaf from getting watery?

It's really important not to skip the step of cooking the zucchini on the stovetop before adding the rest of the ingredients and baking. Cooking down the vegetables will evaporate off some of the moisture.

Then you will add the rest of your ingredients and bake covered for 30 minutes. It's very important that you use a dutch oven or other dish with a tight fitting cover. This will allow the rice to absorb the vegetable stock and the excess moisture from the zucchini.

Baked Kale and Zucchini Pilaf Supplies

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Baked Kale and Zucchini Pilaf Ingredients

If you like this recipe you might also enjoy:

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Baked Kale and Zucchini Pilaf

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Author: Elaine VanVleck
Total Time: 52 minutes
Yield: 8 servings 1x
Diet: Gluten Free

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Description

Ingredients

Scale

1 Tbsp. Olive Oil
1 small Yellow Onion, finely diced
1 Tbsp. Minced Garlic
1 cup Jasmine Rice
2 cups Vegetable Broth
2 ounces Cream Cheese
1 tsp. Dried Thyme
½ tsp. Dried Tarragon
½ tsp. Sea Salt
½ tsp. Ground Black Pepper
1 small Zucchini, seeds removed and diced into ½ inch chunks
1 cup Kale, stem removed and chopped

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Instructions

Preheat your oven to 350 degrees.

In an ovenproof, covered dutch oven or pot on medium heat saute the onions and garlic in olive oil until softened, 4-5 minutes. Add zucchini, thyme, tarragon, salt and pepper. Cook 4-5 minutes to soften the zucchini.

Turn off the heat. Add the jasmine rice and vegetable stock to the pot. Stir to combine ingredients.

Bake at 350 degrees for 30 minutes with the lid on the pot.

Carefully remove the pot from the oven. Remove the lid and fluff the rice with a fork. Then add the cream cheese and kale. Stir the kale into the mixture and bury the cream cheese in the middle.

Place the dutch oven back in the oven and bake at 350 degrees for 2-3 minutes or until the cream cheese is softened and the kale is wilted.

Remove from oven and stir the cream cheese into the mixture to create a creamy sauce. Serve immediately while still warm.

Prep Time: 20 minutes
Cook Time: 32 minutes
Category: Side Dish
Method: Baking
Cuisine: Gluten Free

Keywords: gluten free, meals, dinner, side dish, casserole, vegetables

fresh zucchini, green beans, green tomatoes, kale, basil and cucumbers from my garden