Sheet Pan Zucchini Lasagna with Garlic Butter Croutons

1. Preheat the oven to 400° F. Lightly grease a 12 x 17-inch baking sheet.
2 Thinly slice the zucchini to about 1/8 inch thick. Lay the zucchini 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.
3. 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. Very lightly mix the zucchini ribbons into the sauce.
4. In a bowl, combine the ricotta, provolone, and an egg. 
5. To assemble, spoon half of the sauce and zucchini in the bottom of the sheet pan. Dollop with half the ricotta and sprinkle with parmesan. Spoon over the remaining sauce and zucchini. 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.
6. Meanwhile, on a separate sheet pan, toss together the ciabatta, butter, garlic, and a pinch of salt. Bake for 10-12 minutes until toasted. 
7. Let the lasagna sit for 10 minutes before serving. Top with breadcrumbs and fresh basil.