One-Pan Zucchini and White Bean Skillet with Ricotta and Parmesan Croutons

Love the flavors of pizza but want something lighter and packed with veggies? This one-pan skillet brings all the cozy Italian taste you crave, featuring tender zucchini, creamy cannellini beans and a rich tomato sauce. It’s topped with dollops of mild ricotta and crunchy Parmesan croutons that turn golden and melty in the oven.

Perfect for busy weeknights, this dish comes together quickly with minimal cleanup. The combination of protein-rich beans, fresh zucchini and savory Parmesan makes it a satisfying meal that will please the whole family. Serve it straight from the skillet for a rustic, comforting dinner.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Cannellini BeansView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
3. Add the diced zucchini and cook for another 2-3 minutes until slightly tender.
4. Stir in the diced tomatoes, drained cannellini beans, mushroom stock concentrate, dried oregano and garlic powder. Season with salt and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
5. While the sauce simmers, prepare the croutons: In a small bowl, toss the baguette cubes with a drizzle of olive oil and half of the grated Parmesan cheese.
6. Remove the skillet from heat. Dollop the ricotta cheese over the top of the sauce in spoonfuls. Sprinkle the remaining Parmesan over the ricotta and sauce.
7. Scatter the prepared croutons evenly over the top.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the croutons are golden and the cheese is melty.
9. Remove from oven and let cool for a few minutes. Garnish with chopped fresh parsley before serving.

Recipe Tips

FAQ

Can I use other beans instead of cannellini?

Yes, great northern beans or chickpeas work well in this recipe.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I add meat to this dish?

Absolutely! Cooked Italian sausage or ground beef can be added with the onion for a heartier meal.