One-Pan Tuscan Tomato & White Beans
with Zucchini, Ricotta & Parmesan Croutons
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??
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Zucchini
1 unit
Cannellini Beans
¼ ounce
Parsley
1 unit
Demi-Baguette
(Contains Soy, Wheat)
2 unit
Tomato
1 unit
Mushroom Stock Concentrate
4 ounce
Ricotta Cheese
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
14 ounce
Diced Tomatoes
1 tablespoon
Italian Seasoning
1 teaspoon
Chili Powder
Not included in your delivery
4 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
