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Tomato & White Bean Skillet Italiano

Tomato & White Bean Skillet Italiano

With Zucchini, Ricotta & Parmesan Croutons

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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 CleanupEasy PrepVeggie
Allergens:WheatSoyMilk

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

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsWheat, Soy)

14 ounce

Diced Tomatoes

1 unit

Mushroom Stock Concentrate

4 ounce

Ricotta Cheese

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

4 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories720 kcal
Fat24 g
Saturated Fat8 g
Carbohydrate83 g
Sugar19 g
Dietary Fiber14 g
Protein29 g
Cholesterol35 mg
Sodium2210 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
Utensilsarrow down iconarrow down icon
Strainer
Large Pan
Small Bowl
Instructions
Instructionsarrow up iconarrow up icon
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.

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 4), oregano, ¾ tsp salt (1¼ tsp for 4), and pepper. Cook, stirring occasionally, until zucchini is softened, 4-7 minutes.

3

• While veggies cook, halve baguette lengthwise. Drizzle cut sides with a large drizzle of oil; season with reserved garlic powder, salt, and pepper. Toast directly on oven rack until golden, 5-6 minutes. • Transfer toasted baguette to a cutting board. Dice into 1-inch croutons.

4

• Add diced 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.

5

• In a small bowl, combine ricotta with a drizzle of olive oil. Season with ¼ tsp salt (½ tsp for 4) and pepper. • Dollop ricotta over skillet. Top with croutons and Parmesan. Bake until cheese is melted, 2-3 minutes. TIP: If your pan isn’t ovenproof, transfer filling to a small baking dish before adding toppings.

6

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