Preheat the oven to 425 degrees F.
Add the flour, basil and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
Remove the dough with your hands and wrap it in plastic wrap. Refrigerate the dough for 30 minutes.
Thinly slice the zucchini and place it on paper towels. Sprinkle salt all over and let the moisture drain off for 15 or 20 minutes, then pat it dry with a paper towel.
In a bowl, stir together the ricotta, parmesan, lemon zest, a big pinch of salt and pepper, garlic and red pepper.
Remove the crust from the fridge. Roll the pie crust into a rustic shape – no shape necessary really (a circle, square or oval is fine) – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
Spread the ricotta on the dough in an even layer, allowing at least 2 to 3 inches for a border. Top with the sliced zucchini rounds. I don’t layer them, but they slightly overlap on the sides. Drizzle the melted butter on top. Sprinkle on parmesan if you wish.
Fold the edges of the dough up into the center. Brush the crust with the egg wash.
Bake for 40 to 45 minutes, until the crust is golden. Let it cool slightly. Slice and serve, sprinkling with basil and parmesan. This reheats very well too - I throw it in the oven for a few minutes for best results, but you can also microwave it.