Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan with olive oil and line the bottom with parchment paper.

Trim and grate the zucchini using the large holes of a box grater. Place grated zucchini in a colander, sprinkle with 1 teaspoon salt, and let sit for 10 minutes to release excess moisture. Squeeze firmly with clean hands or paper towels to remove as much liquid as possible.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced pancetta and cook for 5-6 minutes until crispy. Remove with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of the rendered fat.

In the same skillet with reserved fat, sauté minced garlic for 30 seconds until fragrant. Remove from heat and let cool slightly.

In a large mixing bowl, whisk together eggs until well beaten. Add flour gradually, whisking to avoid lumps. Stir in grated Parmesan cheese, ricotta cheese, the remaining olive oil, dried oregano, black pepper, and the sautéed garlic.

Fold in the squeezed zucchini and crispy pancetta until evenly distributed throughout the batter. The mixture should be thick but pourable.

Pour the mixture into the prepared springform pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Bake for 40-45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. The torta should be set but still slightly moist in the center.

Remove from oven and let cool in the pan for 10 minutes. Run a knife around the edges before releasing the springform.

Transfer to a serving plate and let rest for at least 5 minutes before slicing. Garnish with fresh basil leaves if desired.