Total Time
Prep 10 mins
Cook 0 mins

From Leo's restaurant in Florence, Italy (thanks to Julie Backus) - and another one of those deceptive Italian recipes that makes you think this would be gross. As with most authentic Italian and French dishes, the quality of the ingredients is critical to success. In other words, get your zucchini from the closest garden when in season (don't bother in winter), splurge on a great olive oil that has some taste, even a good french salt can really make this recipe shine. Also, the thin slicing of the zucchini is also important, so take your time, if you don't have a mandoline to cut them.

Ingredients Nutrition


  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.


Most Helpful

Wade, I absolutely LOVE Zucchini. What I liked most about this recipe is t is very simple. But it something easy to do so for a nice light snack. I usually cook Zucchini broiled and add it to my seafood pasta but this was just fantastic. I do not own a mandolin so I had to improvise. But I did get them fairly thin and I would do this recipe again. Made and reciewed for PAC Fall 2009

*~*Elizabeth*~* September 27, 2009

Only way you can go wrong with this recipe is if you dislike zucchini! I personally like it better raw!

Galley Wench September 27, 2007

Enjoyed it immensely. Thanks for posting.

Jezski September 20, 2007

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