Zucchini Cheese Charlotte
Delight your taste buds with this elegant and savory Zucchini Cheese Charlotte, a stunning dish that combines creamy, cheesy indulgence with the light freshness of zucchini. Delicately layered with thin ribbons of zucchini, a rich blend of cream cheese, mozzarella, and Parmesan, and a touch of garlic and parsley for aromatic depth, this recipe is a show-stopping centerpiece for any meal. The crisp breadcrumbs add a delightful texture, while the baking process creates a golden, irresistible finish. Perfect for vegetarians and ideal for dinner parties or a cozy family meal, this recipe is as visually impressive as it is delicious. Serve warm for a comforting dish that’s as satisfying as it is beautiful.
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Recipe Information
Ingredients
- 4 medium zucchini
- 200 grams cream cheese
- 100 grams shredded mozzarella cheese
- 50 grams grated Parmesan cheese
- 2 cloves garlic
- 2 large eggs
- 100 grams breadcrumbs
- 2 tablespoons fresh parsley
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon butter
Instructions
Preheat your oven to 180°C (350°F). Grease a 6-inch (15-cm) springform pan with 1 teaspoon of butter and lightly dust it with breadcrumbs to prevent sticking.
Wash the zucchinis and use a vegetable peeler or mandoline slicer to cut them into long, thin ribbons. Sprinkle the ribbons lightly with a pinch of salt and let them sit for 10 minutes to release excess moisture. Pat them dry with paper towels.
In a mixing bowl, combine the cream cheese, shredded mozzarella, grated Parmesan, minced garlic, eggs, chopped parsley, salt, and black pepper. Mix until smooth and well incorporated.
Line the sides and bottom of the prepared springform pan with zucchini ribbons, overlapping them slightly to create a sturdy shell, and letting the ribbons hang slightly over the edges.
Spread a layer of the cheese mixture over the bottom layer of zucchini, then sprinkle a thin layer of breadcrumbs on top. Repeat the layering process, alternating zucchini, cheese mixture, and breadcrumbs, until all ingredients are used. Finish with a final layer of zucchini ribbons folded over the top.
Drizzle the top with olive oil and place the pan on a baking sheet to catch any potential drips.
Bake in the preheated oven for 35-40 minutes or until the top is golden and the filling is set. Let the charlotte cool for 10 minutes before removing the springform ring.
Slice and serve warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 13752 mg | 598% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 69.6 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1710 mg | 132% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2206 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
