Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and finely dice onion. Trim and quarter zucchini lengthwise; thinly slice into quarter-moons. Dice tomatoes into 1/2-inch pieces. Pick parsley leaves from stems; roughly chop leaves.

• Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add onion, 1/4 tsp salt (1/2 tsp for 4 servings), and pepper. Cook, stirring occasionally, until tender and lightly browned, 3-6 minutes. • Add another drizzle of oil, zucchini, 3/4 tsp salt (11/4 tsp for 4), and pepper. Cook, stirring occasionally, until zucchini is softened, 4-7 minutes. • Add tomato paste, Italian Seasoning, half the chili powder (all for 4 servings), and half the tomatoes. Cook, stirring, until tomato paste has darkened, 30-60 seconds.

• While veggies cook, halve baguette lengthwise. Brush cut sides with a large drizzle of oil; season with salt and pepper. Toast, cut sides up, directly on oven rack until golden, 5-6 minutes. • Transfer toasted baguette to a cutting board. Dice into 1-inch croutons.

• Add beans and their liquid, stock concentrate, and 1/4 cup water (1/2 cup for 4 servings) to pan with veggies. Cook, stirring occasionally, until slightly reduced, 2-3 minutes. Taste and season with salt and pepper. • Remove from heat. Stir in remaining tomatoes. TIP: If your pan isn’t ovenproof, transfer filling to a small baking dish now.

• In a small bowl, combine ricotta with a drizzle of olive oil. Season with 1/4 tsp salt (1/2 tsp for 4 servings) and pepper. • Dollop ricotta over skillet. Top with croutons and Parmesan. • Bake on top rack until cheese melts, 2-3 minutes

• Garnish skillet with chopped parsley. Divide between plates or serve directly from pan.