Heat some oil in a sturdy frying pan, add the grated zucchini/courgettes and rice, increase the heat and sizzle while stirring for 1-2 mins.
Add the lemon juice and a ladle of hot stock, and bubble over a medium-high heat while stirring constantly. When the liquid has just about been absorbed, add another ladleful of stock. Keep cooking like this for 20-25 mins until the rice is just tender and is creamy. Stir in the Parmesan, lactose free cream and some seasoning, cover with a lid or baking sheet, and set aside for 5 mins while you cook the remaining zucchini/courgettes.
Heat a splash of oil in a small frying pan. Add the diced zucchini/courgettes, and fry over a high heat for 2-3 mins until golden and just softened. Divide the risotto between shallow bowls or plates, then scatter with the diced zucchini/courgettes and any juices, the pine nuts and a few pinches of lemon zest.