Preheat oven to 400 degrees F.
Spray a 9 inch round pie pan with non-stick spray. Set aside.
Prepare the leek by rinsing well under cold running water. Let drain. Slice thinly.
Cut the 4 zucchinis into diagonal slices about 3/8 inch thick.
In a large bowl, combine the sliced leek, sliced zucchini, 1 teaspoon salt, pepper to taste, and 4 T. olive oil.
Mix well with a large spoon or clean hands. Set aside.
In a small bowl, combine bread crumbs, parmesan, garlic powder, and parsley. Set aside.
In the prepared pie plate, arrange the zucchini in a circular pattern, overlapping the pieces. You will need two layers.
Mix the leek in and under the layers as best you can. It will not be perfect!
Top the zucchini layers with the bread crumb mixture.
Drizzle with additional olive oil.
Bake for 30 minutes.
Watch closely and if topping browns too quickly, cover with aluminum foil.
Remove from oven and let rest for 5 to 10 minutes.
Serve as a side dish with fish, beef, or chicken.