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. 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
. Garnish with mint leaves. Serve immediately.