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

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

Add the zucchini to the heated oil and 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 stir. Set aside.

Return skillet to heat. Add remaining olive oil, cook onions for 1 minute, then add garlic and cook for 20 seconds.

Add ground beef, season with remaining salt, cook 6-7 minutes until browned.

Drain fat, transfer beef to the bowl with orzo and zucchini.

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

Transfer mixture to prepared baking dish. 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.