In a bowl, mix the flour, extra virgin olive oil, and water. Stir everything together until the dough becomes crumbly.

Transfer it onto a surface and start kneading until smooth. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

In a smaller bowl, add the ricotta and mascarpone (homemade if possible), lemon zest, finely chopped fresh mint leaves, and a pinch of black pepper. Mix everything together with a spoon. Once the mixture is well combined, transfer it into a piping bag.

Take the rested dough, place it on a floured surface, and start rolling it out with a rolling pin until it's very thin—so thin that you can see your hand through it.

Use a bowl with a 16 cm diameter (or a pastry cutter or cake ring) to cut out circles of dough.

Once you have your thin dough circles, take a muffin tin and lightly oil 6 of the 12 molds.

Place two dough circles in each mold, pressing gently to line the walls and form a basket shape. Use a brush to oil the inside of each dough basket as well.

Set aside a few whole zucchini flowers, and separate the petals from the other.

In each basket, lay out the loose petals as if you’re recreating a blooming flower.

Once all the baskets are lined with petals, cut the tip of your prepared piping bag and fill each whole zucchini flower

with the ricotta-mascarpone cream. Twist the tips gently to close them, then place one filled flower in the center of each basket.

Beat the egg with the cream and a bit of black pepper. Once mixed, pour evenly into each basket.

Bake at 180°C (350°F) for about 10–15 minutes, or until the baskets are nicely golden.