Adjust racks to middle and top positions and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. (TIP: Start with hot tap water for faster boiling.) Wash and dry produce.

Trim and quarter zucchini lengthwise; slice crosswise into ¼-inch-thick quarter-moons. Grate half the Parmesan. Halve baguettes lengthwise. Trim and discard root end from lettuce; chop leaves into bite-size pieces.

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. Keep empty pot handy for Step 4.

While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, beef*, Italian Seasoning, garlic powder, a big pinch of salt, and pepper. Cook, breaking up meat into pieces, until zucchini is tender and beef is cooked through, 5-7 minutes. Remove pan from heat. (If there’s excess grease in your pan, carefully pour it out.) 

Transfer pasta mixture to a lightly oiled 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings). Carefully dollop ricotta all over pasta and top with half the mozzarella.

Bake, uncovered, on middle rack until cheese melts, 10-15 minutes.

Place garlic herb butter in a medium microwave-safe bowl; microwave until softened, 10-15 seconds.

Stir in grated Parmesan, remaining mozzarella, half the dressing, and pepper.

Evenly spread cut sides of baguettes with butter mixture. Place on a baking sheet and bake on top rack until cheese is browned, 10-15 minutes.

Once garlic bread is done, remove sheet from oven and increase oven temperature to broil.

Transfer penne bake to top rack; broil until cheese is browned, 2-3 minutes more. TIP: Watch carefully to avoid burning.

Halve cheesy garlic bread on a diagonal. Transfer salad to a serving bowl; grate remaining Parmesan over top. Serve penne bake, salad, and cheesy garlic bread family style.