Gnocchi, Zucchini, and Tomato Casserole

Ingredients:

• 3 medium zucchini, sliced 1/4 inch thick
• 1 small onion, diced
• 1 tsp. minced garlic
• 2 Tbsp. extra virgin olive oil
• 1 (14.5 oz) can diced Italian tomatoes, not drained
• Salt and pepper to taste, if desired
• 1 lb. fresh or frozen gnocchi
• 8 oz. fresh mozzarella cheese, shredded

Directions:

Preheat oven to 350 degrees F.

In a large skillet, heat the olive oil on medium high heat; add the onion and garlic and saute until softened, about 5 minutes.

Add zucchini and cook, stirring occasionally, for 5 minutes.

Add the tomatoes and stir to combine, season with salt and pepper to taste, cover, reduce the heat and simmer on low.

Meanwhile, prepare the gnocchi according to the package, drain, gently stir the gnocchi into the skillet mixture, let simmer one minute and remove from heat.

Place half of the gnocchi mixture into an 8 x 8 inch baking dish, sprinkle half of the cheese on top, layer the remaining gnocchi on top of the cheese and then sprinkle the remaining cheese over the top.

Bake for 25 to 30 minutes, uncovered, and serve.

This recipe is for three pounds or gnocchi so you can cut the ingredients into 1/3 or prepare them all, freeze the extra two pounds on a baking sheet, then transfer to a freezer bag for future use.

By Deeli from Richland, WA