Begin by thoroughly washing your zucchini, trimming off both ends, and then grating it into a large mixing bowl. Sprinkle a pinch of sea salt over the grated zucchini and let it sit for about 10 minutes.

Gather the zucchini in a clean kitchen towel and twist to squeeze out as much liquid as possible.

In a fresh mixing bowl, combine the drained zucchini with all-purpose flour, eggs, ricotta, grated Parmigiano-Reggiano, minced garlic, and chopped fresh mint. Add sea salt and black pepper to taste, and gently mix everything together until just combined.

Place a large skillet over medium-high heat and add a generous drizzle of extra-virgin olive oil. Allow the oil to heat for 2–3 minutes.

Pour the batter into the hot skillet, spreading it evenly. Cook for about 3-4 minutes, or until the bottom is golden brown and crispy. Carefully flip and cook the other side for another 3-4 minutes.

Transfer the Zucchini Scarpaccia to a serving platter, drizzle olive oil on top, and garnish with fresh herbs. Serve hot or warm.