I will be the first to admit it… This combination is a little weird! But, it works so well! I love the versatility of this skillet pizza casserole. You can add any veggie or pizza topping to it! I kept mine plain – just using cheese and pepperoni. But, the options are endless! You could add banana peppers, bell peppers, jalapeño peppers, olives, or sausage. You could even do a BBQ or Hawaiian version (I might try this soon!).

Zucchini is my favorite all-purpose vegetable. It seriously goes well with anything! And it pairs perfectly with Rao’s marinara sauce. I have a true love affair with Rao’s. It is the BEST (and healthiest) sauce! If you have not tried it, you need to grab some next time you are at the store! It is life-changing!

In the skillet pizza casserole, the gnocchi is meant to serve as the pizza crust. Because, what good is pizza without the crust? Do not stress about how to cook the gnocchi. The package should have directions on it. You can use regular gnocchi or cauliflower gnocchi. Remember – I said this is very versatile! You really cannot mess this up.

Ingredients:

• 1 lb chicken breasts
• 1 zucchini
• 1 17.6 oz pack of gnocchi (around 2.5 cups)
• 1 24 oz jar marinara sauce (I use Rao’s!)
• 2 cups shredded cheese (I use a blend of parmesan, mozzarella, and provolone)
• 4 oz package of turkey pepperoni (use as much or as little as you like)
• 1 tbsp. Italian seasoning
• Salt
• Pepper
• Olive oil

Directions:

1. Drizzle olive oil in a skillet and add your chicken. Season with salt, pepper, and Italian seasoning. Cook the chicken until it is cooked all the way through (around 6 minutes on each side depending on the thickness).
2. Meanwhile, cook your gnocchi. If you are using frozen gnocchi, place in a well greased skillet. Cook on medium for around 8 minutes, flipping every two minutes. Another option for non-frozen gnocchi is to boil in salted water for two minutes. Or you can always cook your gnocchi according to the directions on the package. You really cannot mess this up!
3. Slice your zucchini into very thin slices.
4. Drizzle 1 tsp. of olive oil in a 10 inch cast iron skillet.
5. Place the cooked gnocchi on bottom.
6. Layer the cooked chicken on top of that.
7. Place the uncooked zucchini on the chicken.
8. Pour the Rao’s over the skillet mixture.
9. After that, add the cheese and pepperonis (and whatever else you might want to add!).
10. Bake at 350 degrees for 18-20 minutes, or until the cheese is melted.

Also, the leftovers are even better!!