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Preheat the grill to 220°C
Add 2 tbsp olive oil to a small baking tray along with the courgette, season well and mix everything together
Grill courgette for 25 minutes until golden
Set a frying pan to medium heat and add 1 tbsp oil, garlic, and rosemary leaves
Fry for 1 minute and remove from heat to cool slightly
Add basil, mint leaves, 5 tbsp olive oil, water, and lemon juice to a blender and blitz for 20 seconds
Add the garlic mix to the blender and blend again
Pour the blended mixture into a bowl and stir in crème fraîche, chickpeas, 10g hard cheese, and peas
Check seasoning and add salt and pepper as needed
Pour the mixture over the courgette tray
Tear mozzarella over the top and grate over lemon zest and remaining cheese
Grill for 12 minutes or until golden on top
Serve immediately