Roll the mint leaves into a tube and finely chop. Put it in the container in which we will prepare the marinade for the salad.
Peel the chili pepper from the seeds and cut into very small cubes.
Add pepper to the grass, add salt, pepper and mix.
Grate half a lemon on a medium grater along with the zest, add to the herbs and pepper. I don't add zest because I don't like the taste of zest.
Pour 3 tablespoons of olive oil into the dressing, squeeze the juice from the remaining half of the lemon, taste and, if necessary, season with salt and pepper. Leave to marinate for 15-20 minutes.
Cut the zucchini into thin strips.
Before serving, mix the zucchini with the dressing and garnish with mozzarella balls.