Ingredients

2 medium zucchini
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
1 leek, white part only, sliced thinly
1/4 pound piece Parmesan
Fresh mint leaves, for garnish

Instructions

Using a mandolin or a very
sharp knife, slice zucchini into very thin rounds. Overlap zucchini disks in 1 layer on a
plate; season with salt and pepper. Drizzle over the olive oil and lemon juice and scatter
with leeks. Using a mandoline or a vegetable peeler, shave very thin slices of Parmesan
and place them over leeks. Garnish with mint leaves. Serve immediately.