Zucchini and White Bean Skillet with Garlic Breadcrumbs
Ingredients
- 3 tablespoonolive oil
- 1yellow onion
- 4 clovegarlic
- 1½ poundzucchini
- 1 can (14.5 oz)canned diced tomatoes
- 1 can (15 oz)cannellini beans
- ½ cupvegetable broth
- 1 teaspoondried oregano
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- ½ cupbread crumbs
- 2 tablespoonfresh parsley
- ¼ cupparmesan cheese
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic.
- 03
Cut 1.5 pounds zucchini into 3/4-inch cubes.
- 04
Chop 2 tablespoons fresh parsley.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, for 4-5 minutes until softened and light golden.
- 02
Stir in the minced garlic and cook for 30 seconds until fragrant.
- 03
Add the zucchini cubes, diced tomatoes with their juice, cannellini beans (drained and rinsed), vegetable broth, oregano, salt, and pepper. Stir well.
- 04
Bring to a gentle simmer, then reduce heat to medium and cook uncovered for 12-15 minutes, stirring occasionally, until the zucchini is tender and the liquid has reduced slightly.
- 05
While the skillet simmers, combine the bread crumbs, parsley, remaining 1 tablespoon olive oil, and parmesan cheese in a small bowl. Stir until evenly moistened.
- 06
Sprinkle the breadcrumb mixture evenly over the top of the skillet and cook for 2-3 minutes until the crumbs are light golden and crispy.
- 07
Taste and adjust seasoning as needed. Serve warm, spooning the skillet contents and crispy topping into bowls.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes with the oregano. For deeper savory notes, stir in 1/2 teaspoon smoked paprika. A squeeze of fresh lemon juice at the end brightens all the flavors.
This skillet stores well in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat; add a splash of broth if the mixture has dried out. You can swap white beans for chickpeas or cannellini beans for butter beans.