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    Baked Kale and Zucchini Pilaf

    Sep 8, 2021 · 26 Comments

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    48 shares
    • Yummly
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    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.

    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

    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



    I'm thrilled to be joining in today as 30 talented bloggers bring you the best of all things home! Please continue along this inspiring Harvest Home tour, and visit the other participants in each of the following categories.
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    Baked Kale and Zucchini Pilaf Ingredients

    • Olive Oil
    • Yellow Onion
    • Minced Garlic
    • Jasmine Rice
    • Vegetable Stock
    • Cream Cheese
    • Dried Thyme
    • Dried Tarragon
    • Sea Salt
    • Ground Black Pepper
    • Zucchini
    • Kale

    If you like this recipe you might also enjoy:

    Gluten Free Sausage, Kale and Potato Skillet
    Gluten Free Summer Squash Casserole
    10 Easy Gluten Free Beef Recipes
    Gluten Free Taco Pasta Bake
    Gluten Free Instant Pot Sausage and Kale Soup

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!

    Print
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    Baked Kale and Zucchini Pilaf


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

    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.


    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


    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

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

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

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    Sharing is caring!

    48 shares
    • Yummly
    • Share20

    Reader Interactions

    Comments

    1. Becky says

      September 08, 2021 at 10:17 am

      Perfect for the cozy season ahead of us!

      Reply
      • smallfarmbiglife says

        September 08, 2021 at 8:43 pm

        Thanks Becky! Yes, I'm loving all the hot dishes as we move from summer into fall.

        Reply
    2. Meeghan says

      September 08, 2021 at 11:27 am

      I love kale and zucchini, this looks delicious! My husband is GF, so I'm always looking for new recipes. I can't wait to try it!

      Reply
      • smallfarmbiglife says

        September 08, 2021 at 8:43 pm

        Thanks Meeghan! Me too. The creaminess of this dish hides all the veggies a bit, so my husband loved it. Enjoy! ~Elaine

        Reply
    3. Kristi says

      September 08, 2021 at 11:46 am

      Sounds like the perfect fall side dish, Elaine! Happy Harvest season...so happy to be on this tour with you. xoxo, Kristi

      Reply
      • smallfarmbiglife says

        September 08, 2021 at 8:42 pm

        Thanks Kristi! It's been my go-to dish to use up all the kale and zucchini as we head into fall. ~Elaine

        Reply
      • Cindy says

        September 09, 2021 at 12:28 pm

        Sounds healthy and yummy!

        Reply
        • smallfarmbiglife says

          September 10, 2021 at 6:59 pm

          Thanks Cindy!

    4. Kathleen says

      September 08, 2021 at 1:32 pm

      This sounds delicious! I've got kale to use up from my garden...might have to give this a try!

      Reply
      • smallfarmbiglife says

        September 08, 2021 at 8:41 pm

        Thanks Kathleen! This is the perfect recipe to use up kale from your garden. I've been using this recipe for the abundance of kale and zucchini from our garden all summer long. ~Elaine

        Reply
    5. Lynn says

      September 08, 2021 at 2:06 pm

      I still am getting zucchini from my garden and I'm always looking for recipes. Thank you for sharing this one. I'm going to try it.

      Reply
      • smallfarmbiglife says

        September 08, 2021 at 8:40 pm

        The abundance of zucchini from our garden was the inspiration for this recipe. I hope you enjoy it! ~Elaine

        Reply
    6. French Creek Farmhouse says

      September 08, 2021 at 3:03 pm

      Any chance to add more veggies, I'm in!! This looks so delicious...can't wait to try it! xo, Kristi

      Reply
      • smallfarmbiglife says

        September 08, 2021 at 8:39 pm

        Yes! I'm all about using up the last of the summer's veggies from our garden. Thanks Kristi!

        Reply
    7. Michelle | Thistle Key Lane says

      September 09, 2021 at 7:25 am

      I'm always looking for gluten free recipes for our family get togethers, and this one will be perfect this fall. It looks so delicious and healthy! Pinning!

      Reply
      • smallfarmbiglife says

        September 10, 2021 at 7:01 pm

        Thanks Michelle! I hope your family enjoys this recipe. ~Elaine

        Reply
    8. Rachel Harper says

      September 09, 2021 at 7:33 am

      This sounds so yummy and healthy. Can't wait to try it.

      Reply
      • smallfarmbiglife says

        September 10, 2021 at 7:01 pm

        Thanks Rachel! It's a great way to use the last of the zucchini for this season. ~Elaine

        Reply
    9. Angie says

      September 09, 2021 at 7:38 am

      This looks and sounds so yummy. Definitely going to try it!

      Reply
      • smallfarmbiglife says

        September 10, 2021 at 7:00 pm

        Thanks Angie! I hope you enjoy this recipe. ~Elaine

        Reply
    10. Laurie @ Vinyet Etc says

      September 09, 2021 at 12:20 pm

      My hubs is GF as is my Son's GF, this one is definitely going into our rotation, looks delish!

      Reply
      • smallfarmbiglife says

        September 10, 2021 at 7:00 pm

        Thanks Laurie! I hope you enjoy this recipe ~Elaine

        Reply
    11. Jennifer says

      September 12, 2021 at 1:09 pm

      I love that flatlay shot of all the green veggies...it's so pretty!!

      Reply
      • smallfarmbiglife says

        September 13, 2021 at 9:18 pm

        Thanks Jennifer! I had to capture all the green veggies from our garden before fall officially gets here.

        Reply
    12. Lora Bloomquist says

      September 12, 2021 at 5:51 pm

      Yum; this sounds amazing! Just printed it off and pinned!

      Reply
      • smallfarmbiglife says

        September 13, 2021 at 9:17 pm

        Thanks Lora! I hope you enjoy the recipe. ~Elaine

        Reply

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