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Using a potato peeler, slice the courgettes into long, thin strips and place them in a bowl.
Drizzle a generous amount of olive oil over the courgettes and sprinkle with a good pinch of salt, then toss them together.
In another bowl, mix the ricotta with pepper, lemon zest, and lemon juice, whisking until well combined. Stir in a handful of fresh basil.
Take a sheet of puff pastry and score it to create a border around the edges.
Spread the ricotta mixture within the border of the puff pastry.
Arrange the courgette strips on top of the ricotta layer.
Sprinkle some minced garlic over the courgettes, then layer more courgettes on top to cover the garlic.
Brush the edges of the pastry with egg wash.
Sprinkle a little parmesan on top and bake in the oven until golden.
Drizzle with basil oil before serving.