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Slice two of the zucchini into thin slices and grate the rest on a box grater.
In a large skillet or deep pan set over medium heat, fry the zucchini slices in extra-virgin olive oil until golden brown on both sides. Remove with a slotted spoon and set aside. Lower to medium-low heat.
Add the onion to the pan and cook for 1-2 minutes until softened slightly then add the garlic. Sauté until fragrant then add the grated zucchini.
Cook for 5-6 minutes until the zucchini has softened then add the rice. Stir to mix the rice and zucchini then pour in the wine.
Allow the wine to cook down for a few minutes then ladle in the chicken stock, one ladle at a time, cooking and stirring the rice in between each addition until the liquid is absorbed.
Continue to simmer and add the stock until the rice is cooked to your preference then add lemon zest, a squeeze of lemon juice, a few tablespoons of butter and grated Parmesan cheese.
Stir in then season to taste with salt and pepper.
Serve the risotto immediately with the fried zucchini slices, more grated cheese and fresh herbs (optional).