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Preheat the oven to 200C degrees.
Tumble the courgettes into a large baking dish and toss well with 2 tablespoons and a good pinch of salt and pepper. Roast for 25mins until golden.
Meanwhile, add the basil, rosemary leaves, 4 tablespoons of olive oil, lemon juice and zest to a blender and blitz until smooth - you’re looking for a pesto-like consistency. Add a splash more oil or water to loosen, if necessary.
Heat a frying pan with 1 tablespoon of oil over a medium heat and cook the garlic for 1 minute until fragrant. Pour in the borlotti bean with their liquid and stir through the garlic. Turn off the heat, add the green puree, crème fraîche and mix well to combine. Check for seasoning, adding more lemon juice if desired.
Remove the courgettes from the oven and pour the beany mixture over the courgettes. Grate over the lemon zest and cheese and roast for a further 7-8 minutes until bubbling and golden on top.
Serves straight away with a fresh side salad.