Skip to main content
One-Pan Tomato & Bean Skillet Italiano
One-Pan Tomato & Bean Skillet Italiano

One-Pan Tomato & Bean Skillet Italiano

With Zucchini, Ricotta & Parmesan Croutons

Recipe Development Team
Recipe Development TeamPublished on November 17, 2021
4.2
(1K)

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??

Tags:
Easy Cleanup
Easy Prep
Veggie
Allergens:
Soy
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

1 unit

Zucchini Sqaush

13.4 ounce

Cannellini Beans

¼ ounce

Parsley

1 teaspoon

Garlic Powder

1 teaspoon

Dried Oregano

1 unit

Demi-Baguette

(Contains: Soy, Wheat)

14 ounce

Diced Tomatoes

1 unit

Mushroom Stock Concentrate

4 ounce

Ricotta Cheese

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

4 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving
Calories720 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate91 g
Sugar19 g
Dietary Fiber17 g
Protein26 g
Cholesterol45 mg
Sodium2230 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Large Pan
Small Bowl

Instructions

Prep
1

• 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.

Cook Veggies
2

• 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.

Make Croutons
3

• 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.

Start Skillet
4

• 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.

Finish Skillet
5

• 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.

Serve
6

• Carefully remove skillet from oven; garnish with chopped parsley. Divide between plates or serve directly from pan.

This week's must-try HelloFresh recipes

Cranberry Dijon Pork Filet

Cranberry Dijon Pork Filet

with Mashed Potatoes & Roasted Brussels Sprouts
Firecracker Meatballs

Firecracker Meatballs

with Roasted Carrots & Jasmine Rice
Fuego Chicken Fajita Tacos

Fuego Chicken Fajita Tacos

with Dark Meat Chicken, Spicy Guac & Smoky Red Pepper Crema
Sweet & Spicy Cashew Pork Tacos

Sweet & Spicy Cashew Pork Tacos

with Gochujang Sauce & Tangy Slaw
Creamy Zucchini & Tomato Orzotto

Creamy Zucchini & Tomato Orzotto

with Toasted Panko & Lemony Arugula Salad
Zaʼatar-Roasted Zucchini & Pepper Sandos

Zaʼatar-Roasted Zucchini & Pepper Sandos

with Griddled Onion, Purple Sweet Potato Wedges & Harissa Mayo
Spicy Salmon Hand Rolls

Spicy Salmon Hand Rolls

with Sesame Mushrooms, Carrots, Cucumber & Crispy Fried Onions
Warm Buttered Shrimp Rolls

Warm Buttered Shrimp Rolls

with Creamy Lemon Slaw & Seasoned Potato Wedges
Kickin’ Cajun Ranch Steak Salad

Kickin’ Cajun Ranch Steak Salad

with Kale, Grape Tomatoes & Pickled Shallot
Parmesan-Crusted Trout

Parmesan-Crusted Trout

with Scallion Mashed Sweet Potatoes & Green Beans Amandine
Creamy Mushroom Chowder with Couscous

Creamy Mushroom Chowder with Couscous

plus Spinach, Croutons & Lemon
Mushroom & Caramelized Onion Pasta Bake

Mushroom & Caramelized Onion Pasta Bake

with White Cheddar & Crispy Parmesan Panko
Apricot Balsamic Glazed Pork Filet

Apricot Balsamic Glazed Pork Filet

with Ginger Garlic Rice & Sesame Green Beans
Vegan Curried Roasted Chickpea Bowls

Vegan Curried Roasted Chickpea Bowls

with Carrots, Spiced Basmati & Red Pepper Chutney
Harvest Chicken, Spinach & Feta Salad

Harvest Chicken, Spinach & Feta Salad

with Pear, Pecans & Creamy Balsamic Dressing
Firecracker Turkey Meatloaves

Firecracker Turkey Meatloaves

with Soy-Ginger Glaze, Zucchini & Broccoli
Spanakopita Spinach Salad with Couscous

Spanakopita Spinach Salad with Couscous

plus Marinated Tomatoes, Roasted Carrots & Pistachios
Creamy Chicken Sausage & Kale Cavatappi

Creamy Chicken Sausage & Kale Cavatappi

with Garlic, Lemon & Parmesan
Chipotle Cranberry Pork Meatloaves

Chipotle Cranberry Pork Meatloaves

with Roasted Brussels Sprouts, Sweet Potato Mash & Gravy
Sweet Thai Chili Salmon

Sweet Thai Chili Salmon

with Carrots, Zucchini & Scallions