Carpaccio Of Raw Zucchini

2 zucchini (about 1 1/2 lbs total), sliced into paper-thin rounds
Kosher salt and freshly ground black pepper
extra virgin olive oil
1/2 lemon, juiced
1 leek, white and light green parts only, sliced paper-thin into rings and thoroughly cleaned
1/4 cup chopped fresh herbs, such as chervil, dill, chives and chive blossoms
1 cup ricotta cheese
fresh mint leaves, for garnish, 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.
2) 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 with the ricotta cheese and mint leaves, if using; serve.

Review: I served this with huge dollops of ricotta cheese, like twice as much as the recipe called for! The herbs I used were dried chives and dill. This was pretty yummy, but unfortunately I think my mouth will smell like leeks for the next week. Not a good meal to take for lunch at work!