One-Pan Tomato & Bean Skillet Italiano

🥘 Ingredients

• black pepper
  1 tsp
• cannellini beans
  1 can
• demi-baguette
  1 unit
• diced tomatoes
  1 can
• dried oregano
  1 tsp
• garlic powder
  1 tsp
• mushroom stock concentrate
  1 unit
• olive oil
  2 tbsp
• onion
  1 unit
• parmesan cheese
  2 oz
• parsley
  2 tbsp
• ricotta cheese
  ½ cup
• salt
  1 tsp
• zucchini
  1 unit

🍳 Cookware

• large ovenproof skillet
• small bowl

1. 

   1

   parmesan cheese onion zucchini cannellini beans diced tomatoes ricotta cheese mushroom stock concentrate dried oregano parsley garlic powder demi-baguette salt black pepper olive oil

   parmesan cheese: 2 oz, onion: 1 unit, zucchini: 1 unit, cannellini beans: 1 can, diced tomatoes: 1 can, ricotta cheese: ½ cup, mushroom stock concentrate: 1 unit, dried oregano: 1 tsp, parsley: 2 tbsp, garlic powder: 1 tsp, demi-baguette: 1 unit, salt: 1 tsp, black pepper: 1 tsp, olive oil: 2 tbsp
2. 

   2

   Preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and finely dice half the onion. Trim and quarter zucchini lengthwise, then thinly slice into quarter-moons. Drain and rinse cannellini beans. Pick parsley leaves from stems and roughly chop.
3. 

   3

   Heat a drizzle of olive oil in a large ovenproof skillet over medium-high heat. Add diced onion, ¼ tsp salt, and black pepper. Cook, stirring occasionally, until tender and lightly browned ⏱️ 5 minutes .
4. 

   4

   Add another drizzle of olive oil, zucchini, most of the garlic powder (reserve a pinch for the bread), dried oregano, ¾ tsp salt, and black pepper. Cook, stirring occasionally, until zucchini is softened ⏱️ 4 minutes .
5. 

   5

   While veggies cook, halve demi-baguette lengthwise. Coat cut sides with a large drizzle of olive oil; season with reserved garlic powder, salt, and pepper. Place cut sides up directly on the oven rack and toast until golden ⏱️ 5 minutes . Transfer to a cutting board and dice into 1-inch croutons.
6. 

   6

   Add diced tomatoes, mushroom stock concentrate, and cannellini beans to the skillet with veggies. Cook, stirring occasionally, until mostly reduced ⏱️ 5 minutes . Taste and adjust seasoning with salt and pepper. Remove from heat.
7. 7

   In a small bowl , combine ricotta cheese with a drizzle of olive oil. Season with ¼ tsp salt and black pepper. Dollop ricotta over the skillet filling. Top evenly with croutons and parmesan cheese.
8. 8

   Bake on the top rack until cheese has melted ⏱️ 2 minutes . If your pan is not ovenproof, transfer filling to a baking dish before adding toppings. Carefully remove skillet from oven and garnish with chopped parsley. Divide between plates or serve directly from pan.