1. Preheat the oven to 425 degrees and coat a 9 x 13 baking dish and fill with zucchini noodles. Set aside.

2. On a baking tray, toss the tomatoes, garlic, thyme and basil sprigs with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 17-20 minutes, until softened and browned slightly. Set aside to cook once done.

3. While the tomatoes are roasting, place the broccoli in another baking sheet and lightly spray with olive oil cooking spray and season with salt and pepper. Roast for 15 minutes or until crisp-tender. Leave the oven on and set broccoli aside.

4. Once the tomatoes are done, place a large skillet over medium heat and add in the other tablespoon of olive oil. Once the oil heats, add in the pancetta and onion and cook for 5 minutes or until pancetta browns and onions soften.

5. While the pancetta is cooking, roughly chop the tomatoes and garlic, reserving all juices.

6. Once the pancetta and onions are done, add in the olives, chopped tomatoes (with juices and garlic) and stir to combine. Set aside in a large mixing bowl with the torn basil, cooked broccoli, pancetta mixture, ricotta cheese and half of the parmigiano-reggiano cheese. Season with salt and pepper, toss to combine thoroughly and then transfer the mixture to the prepared baking dish with the zucchini noodles. Toss to combine so that all noodles are coated with the mixture.

7. Sprinkle the remaining parmigiano-reggiano cheese on top and bake for 15-20 minutes, until browned on top.