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Preheat the oven to 400° F. Lightly grease a 12 x 17-inch baking sheet.
Grate the zucchini and lay flat on a towel. Sprinkle with salt. Let sit for 15 minutes to draw out excess moisture, then pat dry with a towel. Try and get as much water out of the zucchini as possible.
Meanwhile, make the sauce. Add the olive oil and meat to a large skillet over medium heat. Cook until browned all over, about 5 minutes. Add the Italian seasoning, thyme, and oregano. Season with salt, pepper, and chili flakes. Stir in the marinara sauce, then remove from the heat. Add a handful of basil.
In a bowl, combine the ricotta, provolone, zucchini and an egg.
To assemble, spoon half of the sauce and noodles in the bottom of the sheet pan. Dollop with half the ricotta and sprinkle with parmesan. Spoon over the remaining sauce and noodles. Top with the remaining ricotta cheese and mozzarella. Don't stress about making it look perfect. Bake for 30 minutes, until the cheese is melted and the sauce is bubbly.
Meanwhile, on a separate sheet pan, toss together the ciabatta, butter, garlic, and a pinch of salt. Bake for 10-12 minutes until toasted.
Let the lasagna sit for 10 minutes before serving. Top with breadcrumbs and fresh basil.