Baked Rigatoni and Zucchini
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
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