One-Pan Tomato & Bean Skillet Italiano
With Zucchini, Ricotta & Parmesan Croutons
- Milk
- Soy
- Wheat
Love the flavors of pizza? Of course, you do, you’re only human! That’s why our chefs channeled our favorite late-night bite into a one-pan dinner that’s packed with veggies and protein. Zucchini and cannellini beans simmer with diced tomatoes for the saucy component. That’s dolloped with creamy, mild ricotta cheese. Then say hello to big and crunchy croutons. They cover the top with some Parmesan, which becomes all melty when popped into the oven. Where has this skillet bean all our lives??
Ingredients
¼ cup
Parmesan Cheese
1 unit
Onion
1 unit
Zucchini
1 unit
Cannellini Beans
14 ounce
Diced Tomatoes
4 ounce
Ricotta Cheese
(Contains: Milk)
1 unit
Mushroom Stock Concentrate
1 teaspoon
Dried Oregano
¼ ounce
Parsley
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and finely dice half the onion (whole onion for 4 servings). Trim and quarter zucchini lengthwise; thinly slice into quarter-moons. Drain beans. Pick parsley leaves from stems; roughly chop leaves.
• Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add diced onion, ¼ tsp salt (½ tsp for 4 servings), and pepper. Cook, stirring occasionally, until tender and lightly browned, 5-8 minutes. • Add a drizzle of oil, zucchini, most of the garlic powder (reserve a pinch for the bread in step 3), oregano, ¾ tsp salt (1¼ tsp for 4), and pepper. Cook, stirring occasionally, until zucchini is softened, 4-7 minutes.
• While veggies cook, halve baguette lengthwise. Coat cut sides with a large drizzle of oil; season with reserved garlic powder, salt, and pepper. Toast cut sides up directly on oven rack until golden, 5-6 minutes. • Transfer toasted baguette to a cutting board. Dice into 1-inch croutons.
• Add tomatoes, stock concentrate, and beans to pan with veggies. Cook, stirring occasionally, until mostly reduced, 5-7 minutes. • Taste and season with salt and pepper. Remove from heat.
• In a small bowl, combine ricotta with a drizzle of olive oil. Season with ¼ tsp salt (½ tsp for 4 servings) and pepper. • Dollop ricotta over skillet. Top with croutons and Parmesan. • Bake on top rack until cheese has melted, 2-3 minutes. TIP: If your pan isn’t ovenproof, transfer filling to a small baking dish before adding toppings.
• Carefully remove skillet from oven; garnish with chopped parsley. Divide between plates or serve directly from pan.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found it surprisingly delicious and flavorful, with some suggesting extra herbs or spices for more depth 🍲.
- Ease of prep: Customers loved the simple one-pan preparation, though a few noted it took longer than expected to reduce.
- Suggestions: Consider adding more veggies like spinach or eggplant; some preferred crushed tomatoes over diced for better texture.
- Leftovers: Several mentioned leftovers tasted even better, but watch out for soggy croutons when reheating.
- Portions: Most found it filling and satisfying for a meatless meal; some added chicken or sausage for extra protein.
- Texture: The crunchy croutons were a hit, balancing the soft beans and veggies; a few wanted more textural contrast.
Reviews from our home cooks
This was really fun to make. I love adding new plant-based meals to the rotation. It was well balanced with the tomato sauce, beans, zucchini, and with the ricotta and bread on top. I did have to cook it in the oven a few more minutes than the instructions said.
Was not expecting this to be as good as it was, a nice way to get the pasta taste without the extra carbs. Could do without the zucchini, texture was not so good and did nothing for flavor. Would cut the croutons smaller next time and cut them all before toasting, the size/time/method for them make them a bit crispy but not true croutons
This is a hearty, savory comfort dish. It's as satisfying as eating pasta but the beans provide protein and are probably much healthier! I love the crispy croutons as well. I hope this dish makes a comeback soon.
Really yummy. I enjoyed the contrast of the crunchy croutons and the soft tomato-bean mixture.
This recipe was amazing, delicious and perfectly measured with the ingredients. Didn't have a pan that could be put in the oven so this was a two pan meal for me, but still incredible. Loved it!
Easy and a nice mix of vegetables, the croutons give a nice crunch to it. Light and nutritious.
Love this recipe! Perfect combination of nutritious and delicious ingredients. My husband loves Italian food and is a little suspicious of vegetarian meals and he loved it too. Please put this on the menu again!
Nice flavor. Easy prep. Good step towards a meatless meal. Ricotta made it special. Oregano by itself also very helpful in pleasant Italian flavor.
Surprisingly healthy, easy weeknight meal my kids and I all loved. I added a little sugar to the sauce to cut the acidity of the tomatoes.
I was expecting to love this as I make similar things with similar ingredients and am Italian and it was just ok. The crunchy croutons on top and mozzarella melted on top were good but the tomato and bean mixture was lacking in flavor.
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