Prepare the zucchini: Slice the zucchini into thin strips and sprinkle both sides with kosher salt. Lay them between paper towels to draw out moisture for about 15 minutes.
Build the lasagna: Rub a 13-x-9-inch glass baking dish with olive oil and minced garlic. Layer the bottom with oven-ready lasagna noodles, spread marinara sauce over the noodles, then add dollops of ricotta. Sprinkle with Parmesan and mozzarella cheeses. Add a layer of zucchini strips, sprinkle with chopped basil and black pepper. Repeat the layers twice more.
Bake the lasagna: Cover the dish with aluminum foil and bake in a preheated oven at 375°F for 45 minutes. Remove the foil and continue baking for an additional 20 minutes until the top is golden and bubbly. Let the lasagna cool for 15 minutes before serving.