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Preheat your oven to 375°F (190°C).
In a bowl, combine the shredded chicken with minced garlic, dried oregano, dried basil, salt, and pepper. Set aside.
In another bowl, mix ricotta cheese, half of the shredded mozzarella, grated Parmesan, and the egg. Season with salt and pepper.
Grease a baking dish with olive oil. Begin assembling the lasagna by layering zucchini slices to cover the bottom of the dish.
Spread half of the ricotta cheese mixture over the zucchini layer.
Add a layer of chopped broccoli and shredded chicken.
Pour half of the marinara sauce over the chicken layer.
Repeat the layers with zucchini, remaining ricotta mixture, broccoli, chicken, and marinara sauce.
Top the lasagna with the remaining shredded mozzarella.
Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Allow the lasagna to cool for a few minutes before slicing.