In a sauté pan, melt half the butter over medium heat. Once the butter is melted, sauté the courgettes until tender, about 5 minutes. Stir in the mint and parsley. Transfer to a plate and set aside.
In the same pan, melt the remaining butter. Add the shallots and garlic and sauté until softened, about 2-3 minutes.
Add the trahanoto or risotto, and stir with a wooden spoon, until all the grains are coated and glistening. Pour in the wine and stir until completely absorbed.
If using trahanoto, pour in the stock and allow to simmer, stirring regularly, until all the liquid is absorbed.
If using risotto rice, add 1 ladle of stock and stir continuously until absorbed. Re peat, one ladle at a time, until the rice is cooked but still has a little bite. It should take 18-20 minutes and you may not need all the stock.
Add the ricotta and parmesan, and mix well. Season with salt and pepper, add the courgettes and mix.
Cover and allow to rest for 2 minutes before serving, topped with fresh lemon zest.