One-Pan Tuscan Tomato & White Beans
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 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 tablespoon
Italian Seasoning
1 teaspoon
Chili Powder
1 unit
Mushroom Stock Concentrate
2 unit
Tomato
¼ ounce
Parsley
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
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 onion. Trim and quarter zucchini lengthwise; thinly slice into quarter-moons. Dice tomatoes into 1⁄2-inch pieces. Pick parsley leaves from stems; roughly chop leaves.
• Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add onion, 1⁄4 tsp salt (1⁄2 tsp for 4 servings), and pepper. Cook, stirring occasionally, until tender and lightly browned, 3-6 minutes. • Add another drizzle of oil, zucchini, 3⁄4 tsp salt (1 1⁄4 tsp for 4), and pepper. Cook, stirring occasionally, until zucchini is softened, 4-7 minutes. • Add Italian Seasoning, half the chili powder (all for 4), half the fresh tomatoes, and 1⁄3 cup diced tomatoes (2⁄3 cup for 4). (Save the rest of the diced tomatoes for another use.) Cook, stirring, until mixture has slightly thickened, 30-60 seconds.
• While veggies cook, halve baguette lengthwise. Brush cut sides with a large drizzle of oil; season with 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 beans and their liquid, stock concentrate, and 1⁄4 cup water (1⁄2 cup for 4 servings) to pan with veggies. Cook, stirring occasionally, until slightly reduced, 2-3 minutes. Taste and season with salt and pepper. • Remove from heat. Stir in remaining fresh tomatoes. TIP: If your pan isn’t ovenproof, transfer filling to a small baking dish now.
• In a small bowl, combine ricotta with a drizzle of olive oil. Season with 1⁄4 tsp salt (1⁄2 tsp for 4 servings) and pepper. • Dollop ricotta over skillet. Top with croutons and Parmesan. • Bake on top rack until cheese melts, 2-3 minutes.
• Garnish skillet with chopped parsley. Divide between plates or serve directly from pan.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: This dish won over a lot of skeptics with its hearty, pizza-inspired flavor — ricotta, Parmesan, and the tomato-bean base came together in a way many described as comforting and surprisingly delicious 🍲.
- Ease of prep: Most found it easy and quick to pull together, though a few noted it took longer than the estimated time, especially with all the chopping.
- Suggestions: Reduce the water or skip the extra liquid entirely — several reviewers found the stew too watery and recommend letting it reduce longer. Add garlic for more depth, and consider seasoning the croutons with Italian seasoning or chili powder before baking.
- Leftovers: This dish makes generous portions and reheats well, though a couple of reviewers noted the croutons soften quickly — serve them on the side to keep the crunch. One reviewer noted it made enough for three full meals.
- Texture: Keep an eye on the zucchini cook time; a number of reviewers found it turned mushy — pull it off the heat a minute or two early for better texture. Serving the croutons on the side rather than baking them into the dish also helps preserve contrast.
Reviews from our home cooks
Delicious! The ricotta made this recipe seem almost like a healthier lasagne recipe. It was creamy and I loved the zucchini and white beans combination.
Who said meatless wasn't filling??!! The flavors of the beans and zucchini with spices and onions were amazing. The ricotta and croutons worked well with the other ingredients. Will definitely order this one again.
This was another amazing recipe. The flavors were solid with enough taste to not get lost in the beans. It was a household favorite with no left overs to be found.
I really liked the flavor in this dish more than I thought I would. Very easy to put together! I think the hardest part for me was making the croutons from the bread (it mostly wanted to fall apart).
Very good, nice colors and good variety of veggies. Would suggest saving some of the Italian seasoning for the croutons. Also add some of the chilly powder to the croutons. Would also suggest using 1/2 of the diced tomatoes instead of 1/3
The croutons didn't fit very well with the rest of the dish, maybe garlic bread instead. Rice would also be a good sub, but doesn't fit the one-pan idea.
Recipe lived up to its promise of the flavor of pizza in a bean and veggie bowl. Can't wait to make this again
My Fiancé was able to make this by himself and said it was super easy to make! It was amazing and made quite a bit so we plan to keep this recipe
Good flavors, great textures with the croutons. Protein should be added. Otherwise not as filling as I'd like for a meal.
There was no need for the cheese topping. Without that, this recipe could have been vegan and would have produced less waste. I think cutting the bread for croutons before baking would have made more sense.
