Zucchini Carpaccio

• 2 medium zucchini
• 1 pinch salt
• 1 pinch black pepper, freshly ground
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice (fresh)
• 1 leek (white part only, sliced thinly)
• 14 lb parmesan cheese

1. Cut the zucchini lengthwise with a mandolin very thin.
2. Place the zucchini in a bowl with the sliced leeks; season with salt and pepper.
3. Drizzle over the olive oil and lemon juice.
4. Mix gently.
5. At this point you can refrigerate the dish to let the flavors blend.
6. When ready to serve, place on serving dish and top with shaved slices of parmesan.

zucchini, salt, black pepper, extra virgin olive oil, lemon juice, only, parmesan cheese

Taken from www.food.com/recipe/zucchini-carpaccio-244012 (may not work)