Coarsely grate the courgettes using a good grater and place them in a sieve. Sprinkle with a little salt, give them a toss, and leave them to stand for about 10 minutes. This draws out the excess moisture, making the salad firmer and more flavourful.
Next, gently press the courgettes with the back of a spoon or your hands to release as much moisture as possible. Then transfer the drained courgette strips to a large bowl.
Finely grate the garlic and add it to the courgettes. Chop the mint and, if using, the chilli very finely, and add to the bowl. Add the grated lemon zest, a little lemon juice and a good dash of olive oil.
Toss everything together well so that the courgettes are evenly coated with the herbs and dressing. Season to taste with salt and freshly ground pepper – adjust with a little extra lemon juice or olive oil if necessary, depending on how fresh or rounded you want the flavour to be.
