Combine the ricotta, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, ½ teaspoon kosher salt, and a few grinds of black pepper in a food processor. Blend for 60–90 seconds, stopping to scrape down the sides once, until the ricotta is completely smooth and mousse-like. Taste and adjust salt or lemon. Set aside.

Trim the ends off the zucchini. Using a vegetable peeler (Y-shaped works best) or a mandoline, shave long ribbons from one side of each zucchini. Rotate after each pass and keep going until you reach the seedy core — discard the core or save for another use. You should have a generous pile of ribbons.

Transfer the ribbons to a large bowl. Drizzle with 1 tablespoon olive oil, 1 teaspoon lemon juice, and ¼ teaspoon kosher salt. Toss gently with your hands to coat every ribbon — don't bruise them.

Spread the whipped ricotta across a large serving plate or divide among individual plates, using the back of a spoon to create swoops and a shallow well in the center. Pile the zucchini ribbons loosely on top of the ricotta, letting some ricotta show at the edges.

Scatter the toasted pine nuts, torn basil, and torn mint over the ribbons. Finish with flaky salt, freshly ground black pepper, a generous drizzle of olive oil, and extra lemon zest. Serve immediately.