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.
