Julia Child’s Zucchini Rice Gratin Recipe

Julia Child’s Zucchini and Rice Gratin, a delightful rendition of Tian de Courgettes au Riz, is a dish that whispers of summer gardens and effortless elegance. When I first encountered this recipe, I was captivated by its simplicity and the promise of comforting, flavorful layers. It’s no wonder this zucchini and rice gratin has become a beloved classic; it transforms humble ingredients into something truly spectacular. What makes this particular zucchini and rice gratin so special is its perfect balance – the tender, slightly sweet zucchini melds beautifully with the creamy rice, all baked to a golden, irresistible finish. It’s the kind of dish that feels both rustic and refined, perfect for a weeknight supper or a charming addition to a weekend gathering. Prepare yourself for a taste of Julia’s genius.

Julia Child’s Zucchini and Rice Gratin (Tian de Courgettes au Riz)

Ah, Julia Child. The very name conjures images of bubbling pots, perfectly roasted chickens, and a sheer joy for cooking that is utterly infectious. When I think of her, I also think of her ability to elevate simple, seasonal ingredients into something truly magnificent. This Zucchini and Rice Gratin, or Tian de Courgettes au Riz as she calls it in her French way, is a perfect example of that magic. It takes humble zucchini and transforms it into a creamy, cheesy, comforting bake that’s both elegant enough for company and satisfying enough for a weeknight supper.

This dish is a testament to Julia’s philosophy: good ingredients, treated with respect, will always shine. It’s a gratin, yes, but with the delightful addition of rice, which adds a lovely texture and a bit more substance. The zucchini softens and melds with the creamy sauce and the nutty Parmesan, while the rice provides a gentle chegrape juicess. It’s a beautiful balance, and honestly, it’s surprisingly straightforward to make. Let’s get started!

Ingredients:

Preparation and Cooking

The beauty of this gratin lies in its layered simplicity. We’ll start by preparing our vegetables, then cook the rice separately, and finally, build our beautiful gratin. Don’t be intimidated by the steps; each one is designed to bring out the best in these ingredients.

First, let’s prepare the zucchini. You’ll want to wash them thoroughly. For this recipe, I like to slice them thinly, about 1/8 to 1/4 inch thick. A mandoline can be a great tool for achieving perfectly uniform slices, but a sharp knife works just as well. The goal is even cooking. Once sliced, place the zucchini in a colander set over a bowl. Sprinkle them generously with kosher salt. This is a crucial step, as zucchini contains a lot of water. The salt will draw out this excess moisture, preventing your gratin from becoming watery and ensuring it bakes up beautifully. Let them sit and sweat for at least 30 minutes, or even up to an hour. You’ll see a good amount of liquid accumulate in the bowl. After they’ve had their salty soak, gently pat the zucchini slices dry with paper towels. This removes any residual salt and any remaining surface moisture.

While the zucchini is salting, we can get a head start on the other components. In a medium saucepan, cook the white rice according to package directions. I typically use a standard long-grain white rice for this. You want the rice to be cooked but still have a slight al dente bite, as it will continue to cook in the oven. Once cooked, set it aside.

Now, let’s build the flavor base. In a large skillet or sauté pan, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and cook, stirring occasionally, until they are softened and translucent, about 5-7 minutes. You don’t want them to brown too much, just to become sweet and yielding. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; it can turn bitter quickly.

Next, we create the creamy binder for our gratin. Sprinkle the all-purpose flour over the softened onions and garlic. Stir it in well and cook for about 1-2 minutes, stirring constantly. This is your “roux,” and it helps to thicken the sauce. Gradually whisk in the milk, a little at a time, ensuring each addition is incorporated before adding more. Keep whisking until you have a smooth, slightly thickened sauce. Bring it to a gentle simmer, and let it cook for a minute or two, until it coats the back of a spoon. Season this sauce generously with kosher salt and freshly ground black pepper. Remember, we salted the zucchini, so don’t go overboard with the salt here just yet; you can always adjust at the end. Stir in half of the grated Parmesan cheese until it’s melted and beautifully incorporated into the sauce. Remove the skillet from the heat.

Now it’s time to assemble our gratin. Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or an oven-safe baking dish. You can use the remaining 2 tablespoons of olive oil to coat the dish.

Here’s where the artistry comes in. You can layer the ingredients in a few ways. A classic approach, and one that Julia would likely approve of, is to arrange the zucchini slices in overlapping layers, seasoning each layer lightly with salt and pepper. Then, scatter half of the cooked rice over the zucchini. Spoon about half of the creamy onion-garlic sauce over the rice and zucchini. Repeat with another layer of zucchini, followed by the remaining rice, and then the rest of the sauce.

Finally, sprinkle the remaining 1/3 cup of Parmesan cheese evenly over the top of the gratin. This will create a lovely golden-brown, crispy crust as it bakes.

Place the gratin dish on a baking sheet to catch any potential drips and bake in the preheated oven for 35 to 45 minutes, or until the gratin is bubbly around the edges and the top is golden brown and enticing. You can test for doneness by gently inserting a knife into the center; the zucchini should be tender. If the top is browning too quickly, you can loosely tent it with foil.

Let the gratin rest for about 5-10 minutes before serving. This allows the flavors to meld and the gratin to set up slightly, making it easier to serve. This Zucchini and Rice Gratin is a delightful side dish for grilled meats or fish, or it can stand alone as a light and satisfying vegetarian main course. Enjoy the taste of Julia Child’s timeless cooking!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as she called it, is a truly delightful dish that embodies the spirit of rustic yet elegant French country cooking. Its beauty lies in its simplicity: thinly sliced zucchini and tender rice baked in a creamy, herbed sauce until golden and bubbly. This recipe is a testament to how humble ingredients can be transformed into something truly special, making it a perfect side dish for almost any meal or a satisfying vegetarian main course. The combination of creamy texture from the sauce and the delicate flavor of the zucchini, infused with aromatic herbs, is simply irresistible. It’s the kind of comforting, flavorful dish that brings people together around the table.

I highly encourage you to give this wonderful Julia Child’s Zucchini and Rice Gratin a try! It’s a fantastic way to use up summer zucchini and is surprisingly easy to assemble. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a favorite. Don’t be afraid to experiment with the herbs – a sprinkle of fresh chives or a touch of thyme can elevate it even further. Serve it alongside roasted chicken, grilled fish, or a simple green salad for a complete and satisfying meal. It also reheats beautifully, making it a great option for leftovers.

Frequently Asked Questions:

Can I make this gratin ahead of time?

Absolutely! You can assemble the gratin up to a day in advance. Cover it tightly and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven. You might need to add a few extra minutes to the baking time.

What other vegetables can I add to this tian?

While zucchini is traditional, you can absolutely get creative! Thinly sliced yellow squash, eggplant, or even thinly sliced bell peppers would be wonderful additions. Just ensure they are sliced uniformly for even cooking.

How can I make this recipe dairy-free?

To make this dairy-free, you can substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative. For the cheese topping, nutritional yeast can provide a cheesy flavor, or you can use your favorite dairy-free shredded cheese.

Julia Child’s Zucchini and Rice Gratin (Tian de Courgettes au Riz)

A comforting and elegant gratin featuring thinly sliced zucchini layered with savory rice and topped with a golden Parmesan crust, adapted from Julia Child’s classic French technique.

Prep Time
25 Minutes

Cook Time
45 Minutes

Total Time
10 Minutes

Servings
6-8 servings

Ingredients

• 2 to 2 1/2 lbs zucchini
• 1/2 cup uncooked white rice
• 1 cup onions, minced
• 5 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1/2 cup milk, as needed
• 2/3 cup Parmesan cheese, grated and divided
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Lightly grease a gratin dish or a 9×13 inch baking dish.
2. Step 2
   Thinly slice the zucchini. In a large bowl, toss the zucchini slices with 2 tablespoons of olive oil, salt, and pepper.
3. Step 3
   In a medium saucepan, cook the white rice according to package directions. Drain any excess water.
4. Step 4
   In a skillet over medium heat, sauté the minced onions in 2 tablespoons of olive oil until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the flour and cook for 1 minute, stirring constantly.
5. Step 5
   Gradually whisk in the milk, stirring until the sauce thickens. Remove from heat and stir in 1/3 cup of the grated Parmesan cheese, salt, and pepper to taste.
6. Step 6
   Layer the prepared zucchini slices and the cooked rice in the greased gratin dish, alternating them. Pour the onion-milk sauce evenly over the top. Drizzle with the remaining 1 tablespoon of olive oil.
7. Step 7
   Sprinkle the remaining 1/3 cup of grated Parmesan cheese over the gratin. Cover the dish loosely with foil.
8. Step 8
   Bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.