Preheat oven to 375°F. Lightly grease a 9x13 baking dish with cooking spray and set aside.

Cook the orzo according to the package instructions. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat.

Add zucchini slices to the skillet, season with Italian seasoning, ¼ teaspoon salt, and pepper. Cook for 5 minutes until crisp-tender.

Remove zucchini and transfer to a large bowl. Add cooked orzo and mix.

In the same skillet, add remaining olive oil, sauté diced onion for 1 minute, then add minced garlic and cook for 20 seconds.

Add ground beef to the skillet, season with remaining salt, and cook until browned, about 6-7 minutes.

Drain excess fat, then add beef to the bowl with orzo and zucchini.

Stir in crushed tomatoes, ½ cup mozzarella, ricotta, parmesan, basil, and thyme. Mix well.

Transfer mixture to prepared baking dish and top with remaining mozzarella.

Bake for 20-25 minutes until bubbly and cheese melts.

Remove from oven, let stand for 10-15 minutes. Garnish with chopped fresh basil and serve.