Preheat your oven to 425°F.

In a food processor, combine the flour, dried basil, and kosher salt, pulsing just until mixed. In a separate small bowl, whisk together the beaten egg, vinegar, and ice-cold water. Add the cold butter to the flour mixture in the processor, pulsing until it resembles coarse crumbs. Gradually add the egg mixture, pulsing until the dough begins to form.

Gather the dough with your hands, shape it into a disc, wrap it in plastic, and refrigerate for 30 minutes.

Meanwhile, arrange the zucchini slices on paper towels, sprinkling them with salt. Let them sit for 15-20 minutes to release moisture, then pat them dry with a towel.

In another bowl, mix the ricotta, parmesan, lemon zest, minced garlic, red pepper flakes, and a pinch of salt and pepper.

After chilling, roll out the dough on a lightly floured surface to about 1/4 inch thick, forming a rustic shape. Transfer the dough to a parchment-lined baking sheet.

Evenly spread the ricotta mixture over the dough, leaving a 2-3 inch border. Arrange the zucchini slices on top, allowing them to overlap slightly. Drizzle the melted butter over the zucchini and sprinkle additional parmesan if desired.

Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the egg wash.

Bake for 40-45 minutes, or until the crust turns golden brown. Let it cool for a few minutes before slicing. Serve with a sprinkle of fresh basil and extra parmesan.