White bean and zucchini tomato skillet garnished with fresh parsley served warm in a skillet.
Dinner Ideas

White Bean and Zucchini Tomato Skillet

Prep10 minCook25 minTotal35 min

Original recipe: 4 servings · Easy

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Ingredients

  • 2 tablespoons · ≈ 30 ml
  • 3 cloves

    minced

  • 2 medium · ≈ 450 g

    sliced into half-moons

  • 1 14.5-ounce can · ≈ 411 g

    with juice

  • 1 15-ounce can · ≈ 425 g

    drained and rinsed

  • 1 teaspoon
  • 1 teaspoon
  • 1 teaspoon
  • ½ teaspoon

    freshly ground

  • 2 tablespoons · ≈ 8 g

    chopped, for garnish · Optional

Ingredient quantities adjust from the original 4 servings. Instructions and cooking times stay unchanged.

Measurement guide

tbsp = tablespoon · tsp = teaspoon. Use measuring spoons, not table cutlery. Metric equivalents are estimates. ¾ = three quarters; ½ = one half; ¼ = one quarter.

Directions

  1. Heat Oil and Sauté Garlic

    In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the minced garlic and cook for 1 to 2 minutes until fragrant but not browned.

  2. Cook Zucchini

    Add the sliced zucchini to the skillet. Sauté for about 5 to 7 minutes until the zucchini is tender and starting to brown.

  3. Add Tomatoes and Beans

    Pour in the canned diced tomatoes with their juice and add the drained and rinsed white beans. Stir to combine.

  4. Season and Simmer

    Sprinkle the dried oregano, dried basil, salt, and freshly ground black pepper over the mixture. Stir well and simmer uncovered over medium-low heat for 10 to 12 minutes to let flavors meld and liquid reduce slightly.

  5. Finish and Serve

    Taste and adjust seasoning if needed. Remove from heat, garnish with chopped fresh parsley if desired, and serve warm.

This white bean and zucchini tomato skillet is an easy and nutritious meal perfect for busy weeknights.

It's a one-pan dish combining tender sautéed zucchini, hearty white beans, and juicy tomatoes, seasoned with garlic and herbs.

Ready in under 40 minutes, it’s both satisfying and light, suitable for beginner to intermediate home cooks.

Equipment

  • large skillet
  • wooden spoon
  • knife
  • cutting board
  • measuring spoons
  • measuring cups

Metric measurements

For the original 4 servings. This reference table stays fixed when you change the portions above.

Ingredient US amount Metric equivalent
olive oil 2 tablespoons 30 ml
garlic clovesminced 3 cloves 3 cloves
zucchinisliced into half-moons 2 medium 450 g
diced tomatoeswith juice 1 14.5-ounce can 411 g
cannellini (white) beansdrained and rinsed 1 15-ounce can 425 g
dried oregano 1 teaspoon 1 tsp
dried basil 1 teaspoon 1 tsp
salt 1 teaspoon 1 tsp
black pepperfreshly ground ½ teaspoon 1/2 tsp
fresh parsleychopped, for garnish · Optional 2 tablespoons 8 g

Cooking tips

  • Use fresh garlic for best flavor, but garlic powder can be substituted in a pinch with milder taste.
  • If you prefer a thicker sauce, simmer a few minutes longer until desired consistency is reached.
  • Serve with crusty bread or over cooked rice or quinoa for a more filling meal.

Substitutions

  • You can substitute cannellini beans with other white beans like great northern or navy beans without changing much of the flavor.
  • Fresh herbs such as basil or thyme can be used instead of dried oregano and basil but add them towards the end of cooking to preserve their flavor.
  • Zucchini can be replaced with yellow squash for a similar texture and flavor profile.

Storage and reheating

Store leftover skillet in an airtight container in the refrigerator and consume within 3 days. Reheat thoroughly to 165 °F (74 °C) before serving.

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