Julia Child’s Zucchini Rice Gratin – Classic Comfort Food

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its native French, is a dish that whispers of sun-drenched Provençal gardens and the sheer joy of simple, delicious cooking. I’ve always been drawn to recipes that elevate humble ingredients, and this gratin does exactly that. It’s a testament to how a few carefully chosen elements can transform into something truly spectacular. What makes this particular Julia Child’s Zucchini and Rice Gratin so beloved? It’s the perfect marriage of tender, thinly sliced zucchini, fluffy rice, and a creamy, savory sauce, all baked to golden, bubbly perfection. The subtle herbaceous notes and the satisfying chew of the rice create a comforting yet elegant side dish that has captivated home cooks for generations. It’s the kind of recipe that makes you feel like a culinary magician, effortlessly creating a taste of France right in your own kitchen.

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

There are certain dishes that just feel like a warm embrace, and Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its homeland, is undoubtedly one of them. This isn’t just a side dish; it’s a celebration of simple, seasonal ingredients elevated to something truly special by Julia’s masterful touch. It’s a beautiful testament to how humble zucchini and fluffy rice, when combined with a few key flavor boosters and a golden, cheesy crust, can become an unforgettable culinary experience.

I’ve always been drawn to Julia’s approach to cooking – her infectious enthusiasm, her dedication to technique, and her unwavering belief that anyone can cook. This gratin embodies that spirit perfectly. It’s surprisingly straightforward to prepare, yet the results are elegant enough for a dinner party or comforting enough for a weeknight meal. The interplay of tender zucchini, creamy rice, and that irresistible Parmesan crust is simply divine.

Let’s gather our ingredients and embark on this delightful culinary journey.

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

Preparing the Vegetables and Rice

The first step in creating this masterpiece is to prepare our core ingredients. We want to ensure the zucchini is beautifully tender without being mushy, and the rice is cooked to perfection.

1. Begin by washing and trimming your zucchini. You can peel them if you prefer a smoother texture, but I find leaving the skin on adds a lovely visual appeal and a touch more texture. Slice the zucchini into thin rounds, about 1/8 to 1/4 inch thick. A mandoline is your best friend here for achieving uniform slices, but a sharp knife will work just as well if you take your time. In a large bowl, toss the zucchini slices with about 2 tablespoons of the olive oil, a generous pinch of kosher salt, and a good grinding of black pepper. Set these aside to allow them to begin softening and releasing some of their moisture.

2. Next, let’s get our rice ready. In a medium saucepan, combine the 1/2 cup of uncooked white rice with 1 cup of water and a pinch of salt. Bring this to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is just tender. It’s important not to overcook the rice at this stage, as it will continue to cook in the oven. Once cooked, fluff the rice with a fork and set it aside.

Building the Flavor Base

Now, we’ll create the aromatic foundation for our gratin, which will bind everything together and infuse it with wonderful flavor.

3. In a large skillet, heat the remaining 3 tablespoons of olive oil over medium heat. Add the minced onions and cook, stirring occasionally, until they are softened and translucent, about 5 to 7 minutes. We don’t want them to brown deeply, just to become sweet and mellow. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.

4. Sprinkle the all-purpose flour over the softened onions and garlic. Stir well to combine and cook for about 1 to 2 minutes, stirring constantly. This step is crucial for cooking out the raw flour taste and creating a roux, which will help thicken our sauce. Gradually whisk in the milk, a little at a time, stirring constantly to prevent lumps. Continue to cook, whisking, until the sauce has thickened to a creamy consistency. Season this mixture generously with kosher salt and freshly ground black pepper to your liking.

Assembling and Baking the Gratin

This is where it all comes together, transforming simple ingredients into a glorious gratin.

5. Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a shallow baking dish with butter or olive oil. Now, it’s time to assemble. Gently fold the cooked white rice into the onion and garlic sauce, ensuring it’s evenly coated. In your prepared gratin dish, arrange a layer of the seasoned zucchini slices. You can overlap them slightly for a beautiful presentation. Then, spoon about half of the rice mixture evenly over the zucchini. Add another layer of zucchini, followed by the remaining rice mixture. Sprinkle about half of the grated Parmesan cheese over the top. This initial layer of cheese will help to create a cohesive, flavorful base.

6. Cover the gratin dish tightly with aluminum foil. Place the dish in the preheated oven and bake for 30 minutes. This initial covered baking time allows the zucchini to steam and become tender, and the flavors to meld beautifully. After 30 minutes, carefully remove the aluminum foil. Sprinkle the remaining Parmesan cheese evenly over the top of the gratin. Return the dish to the oven, uncovered, and bake for another 20 to 25 minutes, or until the top is golden brown and bubbly, and the zucchini is completely tender. You should be able to easily pierce it with a fork. If the top starts to brown too quickly, you can loosely tent it with foil.

Let the gratin rest for a few minutes before serving. This allows it to set slightly and makes it easier to serve. Julia’s Zucchini and Rice Gratin is a comforting and elegant dish that is sure to become a favorite. Enjoy the simple perfection!

Conclusion:

And there you have it – a delightful journey into creating Julia Child’s Zucchini and Rice Gratin, or as she knew it, Tian de Courgettes au Riz! This recipe truly shines with its elegant simplicity and the comforting embrace of familiar flavors. It’s a testament to Julia’s genius for making seemingly humble ingredients sing. The tender zucchini, perfectly cooked rice, and creamy, cheesy sauce come together in a symphony of textures and tastes that is both satisfying and sophisticated. Whether you’re a seasoned cook or just starting out, this dish is incredibly rewarding to make and even more delightful to share.

This versatile gratin is fantastic served as a main course alongside a crisp green salad, or as a beautiful side dish for roasted chicken, grilled fish, or any of your favorite proteins. Don’t hesitate to experiment with variations to make it your own! Consider adding a pinch of nutmeg for warmth, some fresh herbs like thyme or chives, or even a layer of thinly sliced tomatoes for extra color and tang. I wholeheartedly encourage you to try this classic for yourself; it’s a recipe you’ll return to again and again.

Frequently Asked Questions:

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

Absolutely! This tian is an excellent candidate for making ahead. You can assemble it up to 24 hours in advance and store it covered in the refrigerator. When you’re ready to bake, allow it to 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 kind of rice is best for this gratin?

While many types of rice will work, a medium-grain or long-grain white rice is generally recommended. These varieties cook up nicely and absorb the flavors without becoming overly mushy. Arborio rice is also a good option if you prefer a slightly creamier texture, similar to risotto. Just be sure to cook it until it’s al dente before incorporating it into the gratin.

My zucchini seems to be releasing a lot of water. What can I do?

This is a common occurrence with zucchini. To combat excess moisture, you can lightly salt the sliced zucchini and let it sit in a colander for about 30 minutes to an hour. This draws out some of the water. Gently pat the slices dry with paper towels before proceeding with the recipe. This step ensures a more cohesive and less watery gratin.

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

A savory and satisfying gratin featuring thinly sliced zucchini layered with cooked rice and a creamy Parmesan sauce, baked until golden and bubbly. A classic French side dish.

Prep Time
20 Minutes

Cook Time
45 Minutes

Total Time
5 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
   Cook the rice according to package directions. Drain any excess water and set aside.
3. Step 3
   Thinly slice the zucchini lengthwise, about 1/8 inch thick. You can use a mandoline for best results. Season lightly with salt and pepper.
4. Step 4
   In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced onions and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove the onion and garlic mixture from the skillet and set aside.
5. Step 5
   Add the remaining 2 tablespoons of olive oil to the same skillet. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk, stirring constantly, until the sauce thickens. Bring to a gentle simmer, then remove from heat. Stir in 1/3 cup of the grated Parmesan cheese, salt, and pepper to taste.
6. Step 6
   Arrange a layer of zucchini slices in the prepared baking dish, overlapping them slightly. Sprinkle with some of the cooked rice and the onion-garlic mixture. Spoon about one-third of the cheese sauce over the layer.
7. Step 7
   Repeat the layering process two more times, ending with a layer of zucchini. Pour the remaining cheese sauce over the top. Sprinkle with the remaining 1/3 cup of Parmesan cheese.
8. Step 8
   Bake for 30-40 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.