Peel 4 zucchini (courgettes) and make ribbons with a vegetable peeler. Fry 2 sliced onions in olive oil until soft. Add the zucchini and 1 squeeze lemon juice and fry until tender. Add the grated zest of ½ lemon and some salt and pepper. Roll the dough into 2 x 25 cm (10 inch) circles directly onto sheets of baking paper. Spoon the zucchini mixture on top, leaving a 3 cm (1¼ inch) border. Fold the border over, pleating and pressing to form a neat edge. Slide the galettes on their paper onto baking trays and bake for 25 minutes in a 180°C (350°F/Gas 4) oven. Serve scattered with chopped mint and basil and a drizzle of extra virgin olive oil.