Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Boil the lasagna noodles according to package instructions until al dente, then drain and set aside on a flat surface to prevent sticking.

In a skillet, heat the olive oil over medium heat. Sauté the minced garlic and sliced zucchini until tender, about 5 minutes. Remove from heat.

In a medium bowl, mix the ricotta cheese, 1 cup of the shredded mozzarella, and the chopped fresh basil until smooth and well combined.

Spread a thin layer of tomato sauce on the bottom of the prepared baking dish.

Place 3 to 4 lasagna noodles evenly over the sauce layer.

Spread half of the ricotta cheese mixture over the noodles, then layer with half of the sautéed zucchini, half of the diced tomatoes, and a generous ladle of tomato sauce.

Repeat the layering process: noodles, remaining ricotta mixture, remaining zucchini and tomatoes, and sauce.

Finish with a final layer of lasagna noodles. Pour the remaining tomato sauce over the top, completely covering the noodles.

Sprinkle the remaining 1 cup of mozzarella cheese and the grated Parmesan cheese evenly over the top.

Cover the baking dish tightly with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly, melted, and golden brown.

Let the lasagna rest for 10 to 15 minutes before slicing to allow the layers to set. Garnish with additional fresh basil before serving.