One-Pan Tomato & Bean Skillet Italiano
With Zucchini, Ricotta & Parmesan Croutons
One-Pan Tomato & Bean Skillet Italiano
A cozy Italian-style skillet with tomatoes, beans, and zucchini, finished with creamy ricotta and crisp Parmesan croutons for a hearty, comforting meal.
Ingredients
For 2 servings
- 13.4 ounce Cannellini Beans
- 1 unit Demi-Baguette
- 14 ounce Diced Tomatoes
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- 1 unit Mushroom Stock Concentrate
- ¼ cup Parmesan Cheese
- ¼ ounce Parsley
- 4 ounce Ricotta Cheese
- 1 unit Yellow Onion
- 1 unit Zucchini Sqaush
Additional Ingredients
- 4 teaspoon Cooking Oil
- 1 teaspoon Olive Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time30m
Calories720
Protein26g
Carbs91g
Fat27g
Tags:
VeggieFiber SmartEasy PrepEasy Cleanup
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free needs, swap the ricotta and Parmesan for a creamy plant-based cheese or a sprinkle of nutritional yeast. For gluten-free eating, replace the bread with gluten-free toast or skip it and add extra beans or vegetables for substance.
What to serve with it
Serve with a crisp green salad or roasted broccoli to add freshness beside the rich tomato and bean base. A simple olive oil-and-lemon dressing or extra crusty bread works well to soak up the savory juices.
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