Preheat the oven to gas 4, 180°C, fan 160°C. Using a peeler, slice the courgettes lengthways into thin ribbons. Toss with the oil. Heat a griddle pan until hot and sear the courgettes in batches for 10–20 seconds each side, until griddle marks appear.
Toss the courgettes with the garam masala, chilli, garlic and lemon juice. Season, then arrange on the naan breads. Top each with dots of the ricotta and bake in the oven for 10 minutes, until the breads are hot.