Kale and squash bake

Ingredients:

  • 2 tablespoons olive oil
  • 1/4 chopped yellow onion
  • 6 cups finely chopped kale
  • 1 garlic clove, minced
  • Kosher salt and black pepper to taste
  • 1/2 cup vegetable broth
  • 2 cups 1/2inch diced yellow squash
  • 2 cups of 1/2 inch diced zucchini
  • 2 tablespoons Kraft olive oil mayonnaise
  • 3 cups frozen brown rice, thawed
  • 1 cup grated Swiss cheese
  • 1/3 cup grated parmesan
  • 1 cup Gluten Free Bread crumbs (or panko)
  • 2 egg whites (beaten)

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Directions:

  • Preheat oven to 400.
  • Heat olive oil in skillet over medium heat and cook onions until browned.
  • Add the kale, garlic and salt and pepper and cook for about 2 minutes.
  • Add the broth and continue to cook until wilted and most of the broth is gone.
  • Add the squash, zucchini and salt and toss to combine with the kale.
  • Continue cooking until the squash begins to soften (about 8-10 minutes)
  • Remove from heat and add in the mayonnaise.
  • Toss with the remainder of the ingredients (save 1/2 cup of bread crumbs for topping)
  • Spray a 9" square dish with cooking spray.  Spread the mixture and top with bread crumbs, salt and pepper.  Bake for about 35 minutes until the top is browned and the vegetables are tender.