Prepare Zucchini and Prevent Wateriness: Place the spiraled zucchini noodles in a colander. Sprinkle generously with 1 teaspoon of salt and toss gently. Let them sit for at least 30 minutes to an hour, allowing excess water to drain out. This is the absolute key to preventing a watery casserole!

Pat Dry for Perfect Texture: After draining, firmly press the zucchini noodles with paper towels or a clean kitchen towel to remove as much moisture as possible. This step is crucial for that u0022never soggyu0022 promise and ensures your casserole will be delightfully creamy.

Roast Tomatoes: Preheat your oven to 400F (200C). Toss the cherry tomatoes with 1 tablespoon of olive oil, a pinch of salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until softened and slightly burst.

Combine Ingredients: In a large bowl, whisk together the egg, milk, garlic powder, remaining 1 tablespoon of olive oil, and a generous pinch of salt and pepper. Add the dried zucchini noodles, roasted tomatoes, and half of the mozzarella cheese and Parmesan cheese. Toss everything gently to combine, ensuring every noodle is coated.

Assemble and Bake: Pour the mixture into an 8x8 inch (or similar size) baking dish. Spread evenly, then sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.

Bake: Bake for 20-25 minutes, or until the cheese is bubbly and lightly golden and the zucchini noodles are tender but still have a slight bite.

Serve: Let the casserole rest for 5 minutes before serving to allow the cheese to set slightly. Enjoy your perfectly creamy and never soggy zucchini noodle bake!