Zucchini Carpaccio

Ingredients

• 4 servings mint leaves fresh for garnish
• 0.5  juice of lemon juiced
• 4 servings kosher salt and pepper black freshly ground
• 1  leek white sliced
• 1 tablespoon olive oil extra-virgin
• 0.3 pound parmesan 
• 2 medium zucchini 

Equipment

• knife
• mandoline
• peeler

Directions

1. 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.
2. 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.
3. Garnish with mint leaves.
4. Serve immediately.