Zucchini Carpaccio

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

Directions

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.