Put the ricotta in a mixing bowl, add the basil leaves, tearing them up a little. Rub in the Parmesan, add breadcrumbs, pine nuts, egg yolk, lemon zest and spices.
Briefly puree the filling ingredients with the cutting stick and season to taste. Pour the mixture into a disposable piping bag and smooth it out. Cut the zucchini stalks lengthways several times, leaving them together at the flower. Then carefully open the flower slightly with your fingers and snap off and remove the pistil with the stamens.
Cut off the tip of the filled piping bag approx. 1 cm. Gradually inject the filling into the flowers. Then twist the flower tips slightly together so that they are closed.
Place the zucchini blossoms in a buttered baking dish. Drizzle with a little lemon and olive oil, season with salt and pepper.
Cook in a hot oven (180 degrees, second rack from the bottom) for 12-15 minutes. Take the mold out of the oven. Grate the Parmesan, add the basil and a little lemon zest. Sprinkle with a little sea salt if desired.