One-Pan Italian Bean Skillet with Ricotta & Parmesan Croutons
A rustic Italian-inspired skillet that combines creamy cannellini beans, tender zucchini, and aromatic herbs in a rich tomato base. Topped with seasoned ricotta dollops and golden garlic croutons, this satisfying one-pan meal delivers comfort food flavors with minimal cleanup. The contrast between the savory vegetable medley and creamy cheese topping makes it perfect for weeknight dinners or casual entertaining.
Ingredients
- 1 unit yellow onion, halved, peeled, and finely diced
- 1 unit zucchini squash, trimmed, quartered lengthwise, and sliced into quarter-moons
- 13 ⅜ ounce cannellini beans, drained
- ¼ ounce parsley, leaves picked and roughly chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 unit demi-baguette, halved lengthwise and diced into croutonscrusty bread1:1none
any crusty bread works for croutons
- 14 ounce diced tomatoes
- 1 unit mushroom stock concentratevegetable stock concentrate1:1none
similar umami depth
- 4 ounce ricotta cheese
- ¼ cup Parmesan cheese
- 4 teaspoon cooking oil
- 1 teaspoon olive oil
- salt
- pepper
Instructions
- 1
Adjust rack to top position and preheat oven to 450 degrees
- 2
Wash and dry produce
- 3
Halve, peel, and finely dice half the onion
- 4
Trim and quarter zucchini lengthwise then thinly slice into quarter-moons
- 5
Drain beans
- 6
Pick parsley leaves from stems and roughly chop leaves
- 7
Heat oil in a large ovenproof pan over medium-high heat
- 8
Add diced onion with salt and pepper
- 9
Cook stirring occasionally until tender and lightly browned for 5-8 minutes
- 10
Add oil, zucchini, most of the garlic powder, oregano, salt, and pepper
- 11
Cook stirring occasionally until zucchini is softened for 4-7 minutes
- 12
Halve baguette lengthwise
- 13
Coat cut sides with oil and season with reserved garlic powder, salt, and pepper
- 14
Toast cut sides up directly on oven rack until golden for 5-6 minutes
- 15
Transfer toasted baguette to cutting board and dice into 1-inch croutons
- 16
Add tomatoes, stock concentrate, and beans to pan with vegetables
- 17
Cook stirring occasionally until mostly reduced for 5-7 minutes
- 18
Taste and season with salt and pepper then remove from heat
- 19
Combine ricotta with olive oil in a small bowl
- 20
Season ricotta with salt and pepper
- 21
Dollop ricotta over skillet
- 22
Top with croutons and Parmesan
- 23
Bake on top rack until cheese has melted for 2-3 minutes
- 24
Remove skillet from oven and garnish with chopped parsley
- 25
Divide between plates or serve directly from pan
Tips
If your pan isn't ovenproof, transfer the vegetable mixture to a small baking dish before adding the ricotta and crouton toppings.
Reserve a pinch of garlic powder specifically for seasoning the bread croutons to ensure even flavor distribution.
Toast the baguette directly on the oven rack for maximum crispiness and golden color on the cut surfaces.
Good to Know
Refrigerate leftovers in covered container for up to 3 days. Croutons may soften when stored.
Vegetable mixture can be prepared up to 1 day ahead. Add toppings and bake just before serving.
Serve hot directly from the skillet with crusty bread or over rice for a heartier meal.
Common Mistakes
Don't skip draining the beans to avoid excess liquid in the skillet
Ensure pan is ovenproof before baking or transfer to baking dish to avoid handle damage
Substitutions
any crusty bread works for croutons
similar umami depth
FAQ
Can I make this without an ovenproof pan?
Yes, simply transfer the cooked vegetable mixture to a baking dish before adding the ricotta, croutons, and Parmesan, then bake as directed.
What if I don't have mushroom stock concentrate?
Substitute with vegetable or chicken stock concentrate, or use 1 cup of prepared broth and simmer longer to reduce liquid.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. The croutons will soften but the dish remains flavorful when reheated.