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Preheat large Dutch oven on medium heat, add bacon and cook until crispy. Transfer bacon on plate and set aside. In a small bowl, drain all but 1 tablespoon of bacon fat.
Return pot on the stove and add olive oil, onion and garlic. Saute for 4 minutes, stirring occasionally. Add Italian seasoning and saute for 30 more seconds, stirring often.
Add zucchini and pasta and stir to coat. Add broth, salt and pepper; stir, cover and bring to a boil. Then reduce heat to low and simmer pasta for 5-8 minutes or until al dente, stirring a few times.
Turn off heat. Add previously cooked bacon, ricotta cheese, gouda cheese, grape tomatoes and basil. Gently stir pasta. It should be creamy. You can also save some cheese and basil for garnishing at the end.
Serve immediately with more cheese and basil, red pepper flakes and crusty bread, if desired.