Arrange the zucchini slices in a single layer over several layers of paper towels and sprinkle evenly with salt. Let them sit for at least 30 minutes to release their moisture, then pat the tops firmly with more paper towels until the rounds are very dry.

Pulse the flour and salt in a food processor until combined. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Drizzle the ice water over the flour mixture and pulse until the dough begins to clump together. Turn the dough out onto a work surface, form it into a disk, wrap tightly in plastic, and refrigerate for 30 minutes to let the gluten relax.

Adjust an oven rack to the middle position and heat the oven to 375°F. Roll the chilled dough into a 12-inch circle on a floured surface, then transfer it to a 9-inch tart pan with a removable bottom, pressing the dough into the corners and trimming the excess.

Bake the tart shell until the bottom is set and light golden, about 15 to 20 minutes, then remove it from the oven to cool slightly.

Whisk the ricotta, parmesan, basil, garlic, lemon zest, and pepper together in a small bowl until well combined. Spread the cheese mixture in an even layer over the bottom of the par-baked crust.

Arrange the dried zucchini slices over the cheese in tight, overlapping concentric circles, starting from the outside edge and working toward the center.

Bake the tart until the zucchini is tender and the edges of the crust are a deep golden brown, about 25 to 30 minutes.

Slide the tart out of the pan ring and serve warm or at room temperature, when the crust is at its peak crispness.