1. Preheat oven to 180°C.
  2. In a pot of boiling salted water, add the pasta and cook as per packet directions.
  3. 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.
  4. Drain cooked pasta and gently fold into the zucchini mix.
  5. 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.
  6. Cool and cut into desired shape and serve as an entrée or with a fresh salad.