Baked Rigatoni and Zucchini | PBS Food

Ingredients

• ½ teaspoon kosher salt, plus more for the pot
• ¼ cup extra virgin olive oil
• 1 medium onion, sliced
• 1 pound medium zucchini, sliced
• One 28-ounce can whole san marzano tomatoes, crushed by hand
• 1 loosely packed cup fresh basil leaves, roughly chopped
• 1 pound rigatoni
• 1 tablespoon unsalted butter
• 8 ounces shredded fontina
• 1 cup grated grana padano