• In a large mixing bowl, add the eggs, ricotta, grated zucchini, shallots, garlic, the lemon zest, and Parmesan, then add in the flour and season with salt, mixing well. Set aside.
• Put 2 - 3 tablespoons of olive oil into a large skillet, heat on medium high until the oil is nice and hot. Using a tablespoon, carefully drop spoonfuls of the mixture. Cook for about 2 - 3 minutes on each side until golden.
• In a large saucepan, add the olive oil and flour, cook over medium-high heat for 2 - 3 minutes, and continuously stirring.
• Add in the diced shallots, and cook for about 1 minute stirring occasionally. The mixture will start to get dry. Add the garlic and mushrooms to the saucepan, and continue cooking for 2 - 3 minutes.
• Now pour in the Clamato, stirring well to mix, and add in the tomato paste and diced tomatoes, stirring to mix well.
• Pour in the red wine, if using, and add the oregano, nutmeg, honey, salt, and basil, turn the heat down to low and allow to simmer for 10 minutes. Give it a taste, adjust seasoning if needed.

To serve:

• Spoon some of the sauce onto a plate, top with the ricotta cakes, garnish with lemon wedges and fresh oregano or basil, and serve.
• Enjoy!