One pan tomato and white bean skillet Italiano

Updated at: Wed, 16 Aug 2023 21:11:08 GMT

Step 1

Adjust rack to top position and preheat oven to 450°. Wash and dry produce.

Step 2

Have, peel, and finally dice onion. Trim and quarter zucchini. Lengthwise; thinly slice into quarter moons. Drain beans. Pick parsley leaves from stems; roughly chop leaves.

Step 3

Heat a drizzle of oil and a large, preferably oven. Proof pan over medium-high heat. Add diced onions and pepper. Cook, stirring occasionally, until tender, and lightly browned. 5 to 8 minutes. Add a drizzle of olive oil zucchini most of the garlic powder oregano, one and a quarter teaspoon of salt and pepper. Cook, stirring occasionally, until zucchini is softened, 4 to 7 minutes.

Step 4

While veggies cook, have baguette lengthwise. Coat cuts sides with a large drizzle of oil; season with reserved garlic powder, salt, and pepper. Toast. Cut sides up directly on oven rack until golden, 5 to 6 minutes. Transfer toasted baguette to a cutting board. Dice into 1 in croutons.

Step 5

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

Step 6

In a small bowl, combine ricotta and drizzle of olive oil. Season with half a teaspoon of salt and pepper. Dollop ricotta over skillet. Top with croutons and Parmesan. Bake on top rack until cheese has melted, 2 to 3 minutes.

Step 7

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

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Delicious

Easy

Go-to

One-dish

Under 30 minutes