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.