Preheat oven to 375 degrees F.
Rinse zucchini, pat dry and slice lengthwise into strips about ⅛" thick.
Dice onion and mince garlic.
Heat olive oil over medium heat and add onion, sauté for 1-2 minutes
Add ground beef and garlic to skillet and cook until meat crumbles and is cooked through. Drain.
Stir in pasta sauce, Italian seasoning, pepper flakes and fresh basil and set aside.
In a separate bowl combine ricotta cheese, egg, 1 cup shredded cheese blend, ½ cup parmesean, salt and pepper.
In the bottom of a 8x8 baking dish, spread ¼ cup of the pasta sauce mixture.
Top with 5-6 slices of zucchini.
Then, top with ⅓ marinara beef mixture and ⅓ ricotta mixture.
Add another layer of zucchini and repeat with remaining ingredients for 2 more layers.
Top with remaining Italian cheese and parmesan cheese.
Spray a large piece of aluminum foil with cooking spray and tent the foil on top of the pan to prevent the cheese from sticking.
Bake at 375 degrees for 40 minutes, covered.
Remove the foil and bake 5-10 minutes more until cheese is lightly golden.
Let stand 10 minutes before serving. Serves 6-8.