SERVINGS: 6 PREPPING TIME: 15 min COOKING TIME: 20 min
1/2 cauliflower head
1/2 cup grated parmesan
mixed greens for garnish
Preheat oven to 400F°.
Using a mandolin or a knife, slice the zucchini and cauliflower as thin as you can. Finely chop the shallot.
Place the zucchini into a large bowl and salt generously. Mix well, cover with a towel and press down with your hands. Set aside to release moisture while you prep the rest of the ingredients.
Break the eggs into a large bowl. S&P generously. Whisk until smooth. Add grated parmesan and give it another stir until incorporated.
Give the zucchini another squeeze and drain all excess water.
Line a deep sheet pan with parchment paper and coat with olive oil. Arrange zucchini in a single layer, overlapping the edges slightly. Layer the chopped shallot and cauliflower evenly, salt to taste. Top with remaining zucchini slices (not to worry if you do not have enough for a full layer). Pour the egg and parmesan mixture over the veggies evenly. Transfer into the oven and bake until the eggs set, and the edges are slightly brown, 20-25 min.
Remove from the oven and let the scarpaccia cool down slightly. Place a cutting board on top of the pan (ensure the board is large enough to cover off all edges). Holding the sheet pan and cutting board tight together, flip the scarpaccia upside down. Remove the parchment paper and cut in to 6-8 pieces.
Serve on a bed of mixed greens with a dash of grated parmesan and basil oil** if desired. Enjoy! NOTES Basil oil is a quick and relatively uninvolved way to elevate many of your dishes! Process 1 packed cup of basil leaves with about 1/3 cup of olive oil, squeeze of lemon and a generous dash of salt in a blender until smooth and bright green. This oil goes well with salads, seafood and eggs. Store in the fridge for up to 5 days.