One-Pan Tomato & Bean Skillet Italiano

🥘 Ingredients

• Parmesan cheese
  ½ cup
• black pepper
• cannellini beans
  2 unit
• demi-baguette
  2 unit
• diced tomatoes
  28 oz
• dried oregano
  2 tsp
• garlic powder
  2 tsp
• mushroom stock concentrate
  2 unit
• olive oil
• onion
  1 unit
• parsley
  ½ oz
• ricotta cheese
  8 oz
• salt
  ¼ tsp, ¾ tsp, ¼ tsp
• zucchini
  2 unit

🍳 Cookware

• large pan
• cutting board
• small bowl

1. 

   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 cannellini beans . Pick leaves from parsley ; roughly chop leaves.

   onion: 1 unit, zucchini: 2 unit, cannellini beans: 2 unit, parsley: ½ oz
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add diced onion , salt (½ tsp for 4 servings), and black pepper . Cook, stirring occasionally, until tender and lightly browned, 5-8 minutes. Add a drizzle of olive oil , zucchini , most of the garlic powder (reserve a pinch for the bread in step 3), dried oregano , salt (1¼ tsp for 4), and black pepper . Cook, stirring occasionally, until zucchini is softened, 4-7 minutes.

   olive oil, onion, salt: ¼ tsp, black pepper, olive oil, zucchini, garlic powder: 2 tsp, dried oregano: 2 tsp, salt: ¾ tsp, black pepper
3. 

   3

   While veggies cook, halve demi-baguette lengthwise. Coat cut sides with a large drizzle of olive oil ; season with reserved garlic powder , salt , and black 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.

   demi-baguette: 2 unit, olive oil, garlic powder, salt, black pepper
4. 

   4

   Add diced tomatoes , mushroom stock concentrate , and cannellini beans to pan with veggies. Cook, stirring occasionally, until mostly reduced, 5-7 minutes. Taste and season with salt and black pepper . Remove from heat.

   diced tomatoes: 28 oz, mushroom stock concentrate: 2 unit, cannellini beans, salt, black pepper
5. 

   5

   In a small bowl , combine ricotta cheese with a drizzle of olive oil . Season with salt (½ tsp for 4 servings) and black pepper . Dollop ricotta over skillet. Top with croutons and Parmesan cheese . 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.

   ricotta cheese: 8 oz, olive oil, salt: ¼ tsp, black pepper, Parmesan cheese: ½ cup
6. 

   6

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

   parsley