- 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
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.