Baked GNocchi with Zucchini & Tomatoes

Meaghan Pantoni
April 28, 2015
5

Gnocchi, which I lovingly refer to as little pillows of perfection, zucchini, and tomatoes combine under a light mozzarella 'crust' to make an all-star Italian-style side dish to any meaty entree, or a hearty, stand alone vegetarian meal option.

6
3 cups zucchini, sliced and halved or quartered
1 cup onion, roughly diced
2 cloves garlic, minced
2 tbsp olive oil
1 (14.5 oz.) can diced tomatoes with Italian spices (basil, garlic, oregano)
1 (17 oz.) package gnocchi (potato dumplings)
2 cups sliced mozzarella cheese, divided
1. In a large skillet, sautee the onion and garlic in the olive oil over medium high heat. Saute about 5 minutes or until the onions are soft, and then add in the zucchini. Cook, stirring occasionally, for...
See the full directions on my site
Nutritions

Calories
427

Sodium
1258mg
52% DV

Fat
20g
32% DV

Protein
23g
46% DV

Carbs
34g
11% DV

Fiber
3g
15% DV