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Make ribbons of the outside of the courgette using a peeler until there is little of the green outer ring left. Dice up the core of the courgette roughly.
Cook the diced courgette over a medium heat in a large, wide pan with a little oil until softened and gently golden. Turn down the heat to low and add the shallots, garlic, thyme until the shallots are softened.
Add the courgette mixture to a blender with the ricotta and half the mint. Blend until smooth, add lemon, salt and pepper to taste.
Dress the courgette ribbons with olive oil, lemon juice and zest to taste, chilli, the rest of the mint, salt & pepper.
Spoon the ricotta mixture onto a serving plate and top with the courgettes, extra mint leaves and pine nuts.