2 zucchini; sliced thin
kosher salt
black pepper
extra-virgin olive oil
1/2 lemon; juiced
1 medium young leek; sliced thin, cleaned
1/4 cup chopped fresh herbs; chervil, dill, chives
1 cup ricotta cheese
fresh mint leaves; optional

1. Shingle the zucchini slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Put that into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini. Now scatter the leeks over. Sprinkle with the herbs. Garnish garnish with the ricotta cheese and mint leaves, if using; serve.

Note: Use only the white and light green parts only, sliced paper-thin into rings and thoroughly cleaned