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Kale, Zucchini & Fusilli Dinner for Your Gluten-Free Diet

Gluten-Free Kale, Zucchini & Fusilli Dinner

Gluten-Free Kale, Zucchini & Fusilli Dinner

Recently I was looking for another way to include kale in some of our gluten-free meals.  Kale is a powerhouse of nutrition to use in a healthy gluten-free diet.  We’ve eaten kale in salads, had it steamed and braised, and even baked it into chips.  I decided this time to include kale in another of our favorite dishes, a “skillet dinner.”

You probably know what a “skillet dinner” is, but my personal definition is that it’s a quick skillet-full of several nutritious gluten-free things that I have on hand, including meat, if you want it.

In my home, an ideal “skillet dinner” satisfies everyone at my table. Plus, it is fairly easy to clean up. (I especially like the “easy-to-clean-up” part. J)

With the addition of some leftover chicken, pork, beef or ham, this dinner will be even more popular with the “big eaters” at the table.

To make a version for a gluten-free and low-carb diet, I would simply omit the pasta and double the zucchini.


Kale, Zucchini & Fusilli Dinner for Your Gluten-Free Diet

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

2 - 4 servings

Kale, Zucchini & Fusilli Dinner for Your Gluten-Free Diet


  • 2 Tablespoons Oil, or less
  • 1 Cup Onion, chopped
  • 2 Cups Zucchini, sliced thin
  • 1 Cup Tomato, diced (can be fresh or canned)
  • 2 Cups Kale, cut into small pieces
  • 2 Cloves Garlic, minced
  • Other Vegetables Can Be Used: Mushrooms, Olives, White Beans, Etc.
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Pepper
  • 4 Cups cooked and drained Fusilli, GF (like Tinkyada) (for a low-carb diet, omit this and double the zucchini)
  • Dash Soy Sauce or Tamari, GF (like San-J), optional
  • Dash Hot Sauce, GF (like Frank's RedHot), optional


Cook the fusilli or other pasta according to package instructions. Drain.

Meanwhile, heat the oil in a medium-size skillet over medium to medium-high heat.

Add the onions. Stirring often enough to keep from scorching the vegetables, saute for a few minutes.

Add the zucchini and other vegetables; saute until they are almost tender.

Stir in the garlic and cook until the vegetables are done.

Add the pasta to the skillet and stir gently until heated through.

Adjust or add seasonings to taste.




Goes well with a hot bread like focaccia.

This frugal recipe is designed first of all for those with gluten intolerance or gluten sensitivity, but it is also well-liked by people who have no food allergies. It is one of my gluten-free recipes which contains no wheat, barley or rye flour, and it is casein-free, dairy-free, egg-free, lactose-free, nut-free, sugar-free and vegetarian.  For a low-carb meal, omit the pasta and double the zucchini.

Linked to:

Simply Sugar & Gluten-Free’s Slightly Indulgent Tuesday

The Gluten-Free Homemaker’s Gluten-Free Wednesdays

Miz Helen’s Country Cottage Full Plate Thursday


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