Julia Child’s Zucchini Rice Gratin – Easy French Tian

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its French homeland, is a dish that whispers tnon-alcoholic ales of summer abundance and comforting, rustic elegance. If you, like me, have ever found yourself staring at an overflowing bounty of zucchini from the garden, wondering what magical creation to conjure, this recipe is your answer. It’s a humble yet glorious way to transform simple ingredients into something truly extraordinary. What makes this zucchini and rice gratin so beloved is its unpretentious nature; it’s a comforting side that beautifully complements a variety of main courses, yet it also shines as a light and satisfying vegetarian main. The secret to its enduring appeal lies in Julia’s masterful balance of flavors and textures – the creamy rice, tender zucchini, and a hint of savory cheese come together in perfect harmony, creating a dish that feels both wholesome and incredibly indulgent. This isn’t just a recipe; it’s an invitation to embrace the simple joys of seasonal cooking.”

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

There are certain dishes that, once you try them, become instant classics in your repertoire. Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in French, is precisely one of those culinary treasures. This dish is a delightful marriage of simple ingredients, elevated by Julia’s signature approach to coaxing maximum flavor from humble produce. It’s elegant enough for a special occasion yet comforting enough for a weeknight meal. The subtle sweetness of the zucchini, the delicate fluffiness of the rice, and the savory, nutty crust of Parmesan cheese create a symphony of textures and tastes that is utterly irresistible. I’ve always been drawn to Julia’s ability to make French cuisine accessible and utterly delicious, and this gratin is a perfect example of her genius. It’s a forgiving dish, too, meaning even if your zucchini aren’t perfectly uniform in size, the end result will still be spectacular.

Ingredients:

Cooking Instructions

Let’s get started on this wonderful gratin! The process is straightforward, focusing on building layers of flavor and texture.

1. Prepare the Zucchini and Rice Base: The first step is to get our zucchini ready. Wash them thoroughly and trim off the ends. You have a choice here: you can peel the zucchini if you prefer a smoother texture, or leave the skin on for a more rustic feel and added nutrients. I find that leaving the skin on gives it a lovely visual appeal. Slice the zucchini into rounds, about 1/4 inch thick. You want them thin enough to cook through evenly but not so thin that they disintegrate. In a large bowl, toss the sliced zucchini with 2 tablespoons of olive oil, a generous pinch of kosher salt, and freshly ground black pepper. Set aside. Now, let’s address the rice. Rinse the uncooked white rice under cold running water until the water runs clear. This removes excess starch, which will help prevent the rice from becoming mushy. In a medium saucepan, bring 1 cup of water to a boil, add the rinsed rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is partially cooked. We don’t want it fully cooked, as it will continue to cook in the oven. Fluff the rice with a fork and set it aside.

2. Sauté the Aromatics: This is where we build the foundation of flavor. Heat the remaining 3 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the minced onions and sauté them until they are softened and translucent, about 5-7 minutes. You don’t want them to brown; just soften them to release their sweetness. Next, add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn the garlic. Burnt garlic can impart a bitter taste, so keep a close eye on it.

3. Create the Creamy Binder: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir it in well and cook for about 1 minute, stirring constantly. This step, called “roux,” helps to thicken our sauce. Gradually whisk in the milk, a little at a time, ensuring it’s fully incorporated before adding more. Continue whisking until the mixture is smooth and starts to thicken. This will form a light bécbeef hamel sauce. Season generously with kosher salt and freshly ground black pepper. Remove the skillet from the heat.

4. Assemble the Gratin: Now comes the fun part: assembling our gratin! Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a gratin dish or a shallow baking dish with butter or olive oil. Spread the partially cooked rice evenly over the bottom of the prepared dish. This rice layer will absorb some of the moisture and provide a lovely base. Next, arrange the seasoned zucchini slices in an overlapping pattern over the rice. You can be artistic here; some people like to arrange them in concentric circles or in neat rows. Pour the creamy onion and garlic mixture evenly over the zucchini. Make sure to distribute it as evenly as possible to ensure all the zucchini is coated. Finally, sprinkle about half of the grated Parmesan cheese (1/3 cup) evenly over the top of the gratin. This will start to form our golden, cheesy crust.

5. Bake to Golden Perfection: Place the gratin dish in the preheated oven. Bake for 30 to 40 minutes, or until the zucchini is tender when pierced with a fork and the top is beautifully golden brown and bubbly. If the top starts to brown too quickly before the zucchini is tender, you can loosely tent the dish with aluminum foil. For an extra layer of cheesy goodness and a more pronounced crust, I like to sprinkle the remaining Parmesan cheese over the top during the last 10 minutes of baking. The aroma that will fill your kitchen during this time is simply divine! Once baked, let the gratin rest for about 5-10 minutes before serving. This allows the flavors to meld and the gratin to set slightly, making it easier to serve. This Julia Child Zucchini and Rice Gratin is a testament to the power of simple, fresh ingredients prepared with care. Enjoy every delicious bite!

Conclusion:

There you have it – Julia Child’s Zucchini and Rice Gratin, a testament to her genius for making even the simplest ingredients sing. This dish is truly a triumph of flavor and texture, a comforting yet elegant bake that perfectly balances the tender zucchini, fluffy rice, and savory cheese topping. It’s a wonderful way to celebrate the bounty of summer squash and a guaranteed crowd-pleaser that feels both rustic and refined. Whether you’re a seasoned cook or just starting your culinary journey, I highly encourage you to give this Julia Child classic a try. The aroma alone as it bakes is reason enough, and the taste will leave you utterly delighted.

For serving, this gratin shines as a hearty side dish alongside roasted chicken, grilled fish, or a simple steak. It’s also substantial enough to stand on its own as a delightful vegetarian main course, perhaps with a crisp green salad. When it comes to variations, feel free to experiment! Adding a pinch of nutmeg to the rice, incorporating some finely diced onion or garlic into the sautéed zucchini, or even tossing in a handful of fresh herbs like thyme or parsley will elevate this Julia Child recipe even further. Don’t be afraid to get creative and make it your own!

Frequently Asked Questions:

Can I make this Julia Child’s Zucchini and Rice Gratin ahead of time?

Yes, you absolutely can! You can assemble the gratin up to a day in advance and store it covered in the refrigerator. When you’re ready to bake, simply remove it from the fridge about 30 minutes before baking to take the chill off, and then bake as directed, possibly adding a few extra minutes to ensure it’s heated through.

What kind of rice is best for this gratin?

While the recipe is quite forgiving, a medium-grain white rice like Arborio or even a standard long-grain white rice works beautifully. The key is to cook it until it’s just tender, as it will continue to cook in the oven. Avoid using quick-cooking rice, as its texture might become mushy.

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

A classic French gratin featuring thinly sliced zucchini and rice baked with onions, garlic, and Parmesan cheese. A comforting and flavorful vegetarian side dish.

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 9×13 inch baking dish.
2. Step 2
   Thinly slice the zucchini. In a large bowl, toss the zucchini with 2 tablespoons of olive oil, salt, and pepper.
3. Step 3
   In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced onions and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Stir in the uncooked white rice and toast for 1-2 minutes.
4. Step 4
   Sprinkle the flour over the onion and rice mixture and stir to coat. Gradually whisk in the milk until a smooth sauce forms. Bring to a simmer, stirring constantly, until the sauce thickens. Stir in half of the grated Parmesan cheese. Season with salt and pepper to taste.
5. Step 5
   Arrange the sliced zucchini in overlapping rows in the prepared baking dish. Pour the rice and onion mixture evenly over the zucchini.
6. Step 6
   Drizzle the remaining 1 tablespoon of olive oil over the top. Sprinkle with the remaining Parmesan cheese. Cover with foil.
7. Step 7
   Bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the zucchini is tender and 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.