Wash and trim two medium zucchinis, then grate them into a large mixing bowl.

Let the grated zucchini sit for about 10 minutes to allow excess water to pool at the bottom.

Gently squeeze the grated zucchini in a clean kitchen towel to extract extra moisture.

In a separate bowl, whisk together one cup of all-purpose flour, three large eggs, one cup of ricotta cheese, and half a cup of grated Parmesan cheese.

Add two minced garlic cloves, a handful of chopped fresh mint, sea salt, and black pepper. Blend until just combined.

Gently fold the squeezed zucchini into the prepared batter until just combined.

In a large skillet, heat about a quarter cup of extra-virgin olive oil over medium-high heat until shimmering.

Pour small batches of the batter into the hot skillet, forming pancakes about 3-4 inches wide. Cook for 3-4 minutes until golden brown on one side, then flip and cook the other side.

Transfer the cooked scarpaccia to a paper towel-lined plate to drain excess oil, then serve warm or at room temperature.