Julia Child’s Zucchini Rice Gratin Recipe

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its native France, is a dish that truly embodies the spirit of simple elegance and heartwarming comfort. When I first encountered this recipe, I was immediately drawn to its promise of a flavorful, satisfying meal that felt both rustic and refined. It’s no wonder so many home cooks adore this particular preparation of zucchini. This Julia Child’s Zucchini and Rice Gratin isn’t just about layering vegetables; it’s about transforming humble ingredients into something truly spectacular. What makes this Julia Child’s Zucchini and Rice Gratin so special is its ingenious use of rice, which absorbs the creamy, cheesy goodness, creating a delightful textural contrast with the tender zucchini. It’s a testament to Julia’s genius in making French cuisine accessible and utterly delicious.

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

There are few culinary icons as beloved and inspiring as Julia Child. Her approach to cooking was always about demystifying classic French dishes and making them accessible to home cooks. One dish that truly embodies this spirit is her Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its homeland. This isn’t your average casserole; it’s a sophisticated yet surprisingly simple layered masterpiece that showcases the humble zucchini in a whole new light. The subtle sweetness of the zucchini, combined with the creamy rice and a nutty Parmesan crust, creates a dish that is both comforting and elegant. It’s the perfect side dish for roasted meats, grilled fish, or even as a light vegetarian main course. Julia’s recipe is a testament to her belief that good food shouldn’t be complicated, just thoughtfully prepared. Let’s get our hands dirty and create this beautiful tian!

Ingredients:

Cooking Instructions:

This recipe is broken down into a few key stages, each contributing to the final delicious outcome. We’ll start by preparing the zucchini, then cook the rice, and finally assemble and bake our beautiful tian.

Preparing the Zucchini

The first step is to prepare the star of our dish: the zucchini. You’ll want to trim the ends off your zucchini and then slice them thinly. Aim for slices that are about 1/8-inch thick. This uniformity is important for even cooking. If your zucchini are very large, you might want to consider halving them lengthwise before slicing to make the slices more manageable. Once sliced, place the zucchini in a colander set over a bowl. Sprinkle them generously with kosher salt. This salting process is crucial because it draws out excess moisture from the zucchini. If you skip this step, your gratin can become watery and lose its desirable texture. Let the zucchini sit and sweat for at least 30 minutes, or even up to an hour. After the salting period, you’ll notice a good amount of liquid has accumulated in the bowl. It’s important to rinse the zucchini thoroughly under cold water to remove the excess salt, and then pat them completely dry with paper towels. This drying step is as important as the rinsing; we want to get rid of moisture, not add it back!

Cooking the Rice and Building the Base

While our zucchini is busy releasing its moisture, let’s get started on the rice. In a medium saucepan, cook the 1/2 cup of uncooked white rice according to package directions, but use a little less water than usual. We want the rice to be just tender, not mushy, as it will continue to cook in the oven. Once cooked, set it aside. In a separate skillet, heat 2 tablespoons of the olive oil over medium heat. Add the minced onions and sauté them until they are softened and translucent, which should take about 5-7 minutes. Don’t rush this process; well-cooked onions contribute a wonderful sweetness and depth of flavor to the base of the gratin. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Now, we’ll create a simple bécbeef hamel sauce, which will bind everything together and add a lovely creaminess. Sprinkle the flour over the onions and garlic and stir well to coat. Cook for about 1 minute, stirring constantly, to cook out the raw flour taste. Gradually whisk in the 1/2 cup of milk, a little at a time, until you have a smooth, thickened sauce. Season this sauce with kosher salt and freshly ground black pepper to your liking. This creamy onion and garlic base will be mixed with the cooked rice.

Assembling the Tian

Now comes the fun part: assembling our beautiful tian! Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a similar oven-safe baking dish with a little of the remaining olive oil. In a bowl, gently combine the cooked rice with about half of the grated Parmesan cheese. Season this mixture with a pinch of salt and pepper. Spread this rice mixture evenly over the bottom of your prepared gratin dish, forming a nice, even layer. This will act as the foundation for our zucchini. Now, take your dried, sliced zucchini and arrange them in overlapping rows on top of the rice layer. You can arrange them in a decorative pattern, or simply layer them as neatly as possible. Drizzle the remaining 3 tablespoons of olive oil evenly over the zucchini. This will help them soften and brown slightly during baking.

Baking and Finishing Touches

Once your zucchini is layered and drizzled, it’s time to add the final layer of flavor and texture. Sprinkle the remaining Parmesan cheese evenly over the top of the zucchini. This is what will create that glorious golden-brown, slightly crispy crust that we all love in a gratin. Cover the gratin dish tightly with aluminum foil. This initial covering helps the zucchini to steam and cook through without drying out. Place the dish in your preheated oven and bake for about 30 minutes. After 30 minutes, carefully remove the aluminum foil. The zucchini should look significantly softened. Continue baking, uncovered, for another 15-20 minutes, or until the top is golden brown and bubbling, and the zucchini is tender when pierced with a fork. The aroma filling your kitchen at this point will be absolutely divine.

Allow the gratin to rest for about 5-10 minutes before serving. This resting period allows the flavors to meld and the tian to set slightly, making it easier to serve neat portions. This Zucchini and Rice Gratin is a delightful example of how simple ingredients, treated with a little care and attention, can create something truly special. Enjoy!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is an absolute triumph of simple, elegant cooking. Its beauty lies in its deceptive simplicity, transforming humble zucchini and rice into a comforting, flavourful dish that feels both rustic and refined. The gentle sweetness of the zucchini melds beautifully with the tender rice, all bound together by a creamy, cheesy sauce. This recipe is a testament to Julia’s belief that good food should be accessible and joyful to create. It’s the perfect side dish for a weeknight dinner or a star attraction at a summer barbecue. Don’t hesitate to give this delightful gratin a try; I promise it will become a cherished part of your recipe repertoire.

For serving suggestions, this gratin is wonderfully versatile. It pairs exceptionally well with roasted chicken, grilled fish, or a simple steak. It also makes a satisfying vegetarian main course served with a crisp green salad. For variations, feel free to experiment with different cheeses, perhaps a Gruyère for a nuttier flavour, or a touch of Parmesan for saltiness. You could also add a sprinkle of fresh herbs like thyme or chives to the top before baking for an extra burst of freshness.

Frequently Asked Questions:

Can I make this gratin ahead of time?

Yes, absolutely! You can assemble the gratin a day in advance and refrigerate it. When you’re ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven, and you may need to add a few extra minutes to the baking time to ensure it’s heated through.

What kind of rice is best for this recipe?

While a medium-grain white rice like Arborio or Carnaroli works wonderfully for its creamy texture, you can also use basmati or even a long-grain white rice. The key is to cook the rice slightly under al dente, as it will continue to cook in the oven.

My zucchini seems watery, what can I do?

To prevent a watery gratin, it’s a good idea to lightly salt your sliced zucchini and let it sit in a colander for about 30 minutes to draw out excess moisture. Pat it dry with paper towels before layering it into the gratin dish.

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

A classic French gratin featuring thinly sliced zucchini layered with a creamy rice and onion mixture, baked to golden perfection.

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
15 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 and set aside. Cook the rice according to package directions. Drain well.
3. Step 3
   In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced onions and cook until softened, about 8-10 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Stir in the flour and cook for 1 minute, stirring constantly.
4. Step 4
   Gradually whisk in the milk, 1/4 cup at a time, until a smooth sauce forms. Bring to a simmer and cook for 2 minutes, stirring. Stir in 1/3 cup of the grated Parmesan cheese, salt, and pepper. Remove from heat.
5. Step 5
   In a separate bowl, toss the cooked rice with the remaining 2 tablespoons of olive oil and season with salt and pepper.
6. Step 6
   Layer half of the sliced zucchini in the prepared baking dish. Spread the rice mixture evenly over the zucchini. Top with the remaining zucchini slices.
7. Step 7
   Pour the onion-milk sauce evenly over the zucchini and rice. Sprinkle with the remaining 1/3 cup of Parmesan cheese.
8. Step 8
   Bake for 35-45 minutes, or until the zucchini is tender and the top is golden brown and bubbly. Let stand for 5-10 minutes before serving.

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.