Begin by washing and trimming the zucchini, then grate it into a mixing bowl. Sprinkle the grated zucchini with sea salt and let it sit for about 10 minutes to draw out excess moisture.

In a separate bowl, combine all-purpose flour with the freshly beaten eggs, rich ricotta, minced garlic, chopped mint, sea salt, and black pepper. Stir gently until just combined.

Place a large skillet over medium-high heat and add a generous drizzle of olive oil. Allow the oil to heat until it shimmers in the pan.

Pour the prepared batter into the hot skillet, spreading it evenly. Cook for approximately 4-5 minutes, or until the bottom is golden brown and crispy. Flip and cook the other side.

Once both sides are golden, transfer to a platter. Drizzle with extra olive oil and sprinkle with Parmigiano-Reggiano. Garnish with fresh mint leaves.