My Big Fat Greek Pasta

I don't think the picture does this baby justice. Recipe came to me from the Dream Dinners Cookbook.

1 lb. rigatoni
1 zucchini- I use 2 if they're small.
1 15 oz. can diced tomatoes- don't drain!
1 T. minced garlic
1 diced red onion
1 1/2 lbs. cooked and diced chicken breast
2 T. olive oil
1 c. crumbled feta cheese
1 t. lemon zest
2 t. dried oregano
1 t. Italian seasoning
1/2 t. salt
1/2 t. pepper
1 c. grated parmesan
1 c. shredded mozzarella cheese

Note: I use WAY more lemon zest and add the juice from the lemon. And if a recipe calls for garlic, you can bet I use more than it calls for.

1. Butter a 13x9.
2. Cook your pasta for slightly less than the package directions because you're going to bake it too. Drain it well. Those rigatonis are full of water.
3. In large bowl, combine everything. (The actual recipe says to top with the mozzarella and parmesan. I can say now that I've done it both ways and I like the results of just toss everything.)
4. Add pasta and toss to coat.
5. Bake at 350 covered for 45 mins and uncovered for an additional 10 minutes.

I have also added sliced olives, but they aren't in this picture.