1 cup full fat ricotta
5 free range eggs
Salt and pepper, to taste
2 tbsp extra virgin olive oil
½ cup cheddar cheese, grated (optional)
Preheat the oven to 180°C. Line a 20cm x 30cm tin with baking paper.
Into a large pot of salted boiling water, cook the macaroni to al dente (about 6 minutes) according to the packet instructions. Drain.
Grate the zucchini into a large flat bowl and add a pinch of salt over it to help extract the liquid from the zucchini. Leave for five minutes and squeeze out any excess liquid.
In a mixing bowl, mix the grated zucchini, ricotta, eggs, salt and pepper and the olive oil until fully combined. Gently fold in the pasta.
Place the pasta in the lined 20cm x 30cm tin and press gently to ensure it is all compact and evenly flat. Sprinkle with the cheddar cheese and bake in a preheated oven at 180°C for 30-40 minutes, or until golden and cooked through
Cool and cut into slices.