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Preheat oven to 180°C.
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In a pot of boiling salted water, add the pasta and cook as per packet directions.
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In a mixing bowl, mix the zucchini, ricotta, 1 cup of grated cheddar, eggs, salt, pepper and 2 table-spoons of olive oil until fully combined.
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Drain cooked pasta and gently fold into the zucchini mix.
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Place the pasta mixture in a lined 20cm x 30cm tin and press gently to ensure it is all compact and evenly flat. Sprinkle with the remaining cheddar cheese and bake for 30-40 minutes, or until golden and cooked through.
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Cool and cut into desired shape and serve as an entrée or with a fresh salad.
