O-live November 24, 2017
Preparation Time5 minutes
Using a mandolin or 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 mandolin or a vegetable peeler, shave very thin slices of Parmesan and place them over the leeks. Garnish with mint leaves. Serve immediately.