• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and finely dice half the onion (whole onion for 4 servings). Trim and quarter zucchini lengthwise; thinly slice into quarter-moons. Drain beans. Pick parsley leaves from stems; roughly chop leaves.

• Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add diced onion, 1/4 tsp salt (1/2 tsp for 4 servings), and pepper. Cook, stirring occasionally, until tender and lightly browned, 5-8 minutes. • Add a drizzle of oil, zucchini, most of the garlic powder (reserve a pinch for the bread in step 3), oregano, 3/4 tsp salt (11/4 tsp for 4), and pepper. Cook, stirring occasionally, until zucchini is softened, 4-7 minutes.

• While veggies cook, halve baguette lengthwise. Coat cut sides with a large drizzle of oil; season with reserved garlic powder, 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 tomatoes, stock concentrate, and beans to pan with veggies. Cook, stirring occasionally, until mostly reduced, 5-7 minutes. • Taste and season with salt and pepper. Remove from heat.

• 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 has melted, 2-3 minutes. TIP: If your pan isn’t ovenproof, transfer filling to a small baking dish before adding toppings.

• Carefully remove skillet from oven; garnish with chopped parsley. Divide between plates or serve directly from pan.