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Baked Kale and Zucchini Pilaf

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


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.



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
1/2 tsp. Dried Tarragon
1/2 tsp. Sea Salt
1/2 tsp. Ground Black Pepper
1 small Zucchini, seeds removed and diced into 1/2 inch chunks
1 cup Kale, stem removed and chopped


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