Clean the squash blossoms.
Mix the ricotta with 1 tablespoon of olive oil and season with salt.
Gently open the squash blossoms and drop in the ricotta mixture, just enough to fill the bottom portion before the delicate leaves start.
Heat olive oil in a nonstick skillet or cast iron pan. Add the squash blossoms, as many as you can without crowding the pan. Turn over when the first side starts to brown. Drain on paper towels.
To serve, plate and top with lemon zest and Aleppo pepper. Enjoy!