Preheat oven to 400°F (200°C).
Place pie crust into pie plate and flute edge of crust; set aside.
In a bowl, whisk together ricotta cheese, eggs, 1/4 cup (60 mL) of the parmesan cheese, basil, 1 tbsp (15 mL) of the butter, chives, garlic, salt, and pepper until smooth. Pour into pastry crust and spread evenly. Place zucchini blossoms decoratively on top. Brush with remaining butter and sprinkle with Parmesan cheese.
Bake on bottom rack of oven for about 20 minutes or until pastry is golden and knife inserted in centre comes out clean.
Zucchini Variation: Thinly slice 1 small green or yellow zucchini and substitute for the zucchini flowers.
Smooth Cottage Cheese Variation: Substitute for ricotta cheese.