Julia Child’s Zucchini Rice Gratin – A French Classic

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 of sunny Provençal kitchens and the inimitable warmth of Julia herself. I find myself returning to this recipe time and time again, especially when the garden overflows with zucchini. What I adore about this Julia Child’s Zucchini and Rice Gratin is its deceptive simplicity; it’s incredibly forgiving, yet yields a surprisingly elegant and flavorful result. It’s the perfect way to showcase humble summer produce, transforming it into something truly special with layers of tender zucchini, fluffy rice, and a kiss of Parmesan and herbs. It’s comforting, satisfying, and always a welcome addition to any meal, proving that sometimes, the most cherished dishes are the ones that feel like a warm embrace from a dear friend.

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

There are some dishes that, once you’ve made them, become staples in your culinary repertoire. Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its French homeland, is absolutely one of those dishes. It’s a testament to the simple elegance of good ingredients treated with respect, a dish that’s both comforting and surprisingly sophisticated. This gratin, with its tender zucchini, creamy rice, and savory Parmesan crust, is a perfect side dish for almost any main course, or a delightful light lunch on its own. It’s also a fantastic way to use up a bounty of summer zucchini. I love how Julia’s recipes always manage to be both accessible and deeply satisfying. This tian is no exception. It’s not overly complicated, but the result is a dish that tastes like it’s come straight from a French country kitchen. Let’s get cooking!

Ingredients:

Preparation and Initial Cooking

The first step in creating this delightful gratin is to prepare our star ingredients: the zucchini and the rice. For the zucchini, I like to start by washing them thoroughly. Then, depending on the size and thickness of your zucchini, you can either slice them into rounds or cut them in half lengthwise and then slice them into half-moons. Aim for slices that are about 1/4-inch thick. This uniform thickness is important for even cooking. You’ll want to lightly salt your zucchini slices and let them sit in a colander for about 20 to 30 minutes. This process, called sweating, draws out excess moisture, which helps prevent your gratin from becoming watery. You’ll see little beads of water form on the zucchini; simply pat them dry with paper towels once their resting time is up.

While the zucchini is sweating, let’s get the rice going. Cook the white rice according to package directions until it’s just tender, but not mushy. You’ll want it to be slightly undercooked, as it will continue to cook in the oven within the gratin. Once cooked, spread the rice out on a plate or baking sheet to cool slightly and prevent it from clumping together.

Now, for the flavor base. In a medium skillet, heat about 2 tablespoons of the olive oil over medium heat. Add your minced onions and cook them gently until they are softened and translucent, about 5 to 7 minutes. You don’t want them to brown significantly, just to soften and release their sweet aroma. Add the minced garlic to the skillet during the last minute of cooking, being careful not to burn it. The fragrance of sautéed onions and garlic is the foundation of so many wonderful dishes, and this tian is no exception.

Creating the Creamy Binder

This is where we bring everything together with a luscious, creamy binder. After sautéing the onions and garlic, remove them from the skillet. Add another tablespoon of olive oil to the same skillet, and then whisk in the all-purpose flour. Cook the flour and oil together for about 1 minute, stirring constantly, to create a roux. This step is crucial for thickening our sauce and preventing a raw flour taste. Gradually whisk in the milk, a little at a time, until you have a smooth, creamy sauce. You may not need the entire 1/2 cup of milk; add just enough to achieve a sauce with a consistency similar to a thin bécbeef hamel. Season this sauce generously with kosher salt and freshly ground black pepper. Remember that the Parmesan cheese will also add saltiness, so be mindful of that as you season.

Now, stir the sautéed onions and garlic into the creamy sauce. Then, add about half of the grated Parmesan cheese (1/3 cup) to the sauce and stir until it’s melted and well combined. This sauce is what will bind our zucchini and rice together, infusing them with a wonderful cheesy flavor. Taste the sauce and adjust the seasoning as needed. It should be flavorful and well-balanced.

Assembling and Baking the Gratin

It’s time to assemble our beautiful tian! Lightly grease a gratin dish or a medium-sized baking dish with the remaining 2 tablespoons of olive oil. Arrange the patted-dry zucchini slices in an overlapping pattern in the prepared dish. Don’t worry too much about perfect neatness; a slightly rustic arrangement is perfectly charming. Then, evenly distribute the cooked white rice over the zucchini. It’s important to ensure the rice is spread out as much as possible to allow it to absorb the flavors of the sauce.

Pour the creamy onion and Parmesan sauce evenly over the zucchini and rice. Make sure to get sauce into all the nooks and crannies. Gently tilt the dish to help distribute the sauce. Finally, sprinkle the remaining Parmesan cheese (another 1/3 cup) evenly over the top. This is what will create that irresistible golden-brown, bubbly crust that we all love in a gratin.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the gratin dish on a baking sheet to catch any potential spills during baking. Bake for approximately 30 to 40 minutes, or until the gratin is bubbly, golden brown on top, and the zucchini is tender when pierced with a fork. The exact baking time will depend on your oven and the depth of your dish. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

Allow the gratin to rest for about 5 to 10 minutes after removing it from the oven. This resting period allows the flavors to meld and the gratin to set slightly, making it easier to serve. This Julia Child’s Zucchini and Rice Gratin is a truly delightful dish, perfect for any occasion. Enjoy!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is a truly magnificent dish that embodies the spirit of rustic elegance. Its beauty lies in its simplicity, allowing the fresh, seasonal flavors of zucchini and the comforting texture of rice to shine. This gratin is incredibly versatile, making it a perfect side dish for everything from grilled chicken and fish to a hearty beef roast. The delicate layering and creamy, cheesy finish are sure to impress your guests, while its relative ease of preparation makes it a joy to create in your own kitchen. I truly encourage you to give this wonderful recipe a try – it’s a fantastic way to celebrate the bounty of summer produce and experience a taste of classic French home cooking.

Don’t be afraid to experiment with variations! Adding a pinch of nutmeg to the bécbeef hamel sauce, or incorporating other summer vegetables like thinly sliced tomatoes or bell peppers, can elevate this dish even further. You could also experiment with different cheeses; Gruyère offers a nutty depth, while Parmesan adds a salty tang. Whether you serve it as a side or as a light vegetarian main, this zucchini and rice gratin is guaranteed to become a favorite.

Frequently Asked Questions:

Can I make this gratin ahead of time?

Yes, you absolutely can! You can assemble the gratin up to a day in advance and refrigerate it. When ready to bake, let it sit at room temperature for about 30 minutes before putting it in the oven, and you might need to add a few extra minutes to the baking time to ensure it’s heated through. The flavors often meld beautifully when made ahead.

What kind of rice is best for this gratin?

While Julia Child’s origin extractal recipe often uses a medium-grain white rice, a long-grain rice like basmati or jasmine can also work well and will offer a lovely fragrance. The key is to cook the rice until it’s al dente before layering it, as it will continue to cook in the oven. Overcooked rice can become mushy in the gratin.

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

A classic French gratin featuring thinly sliced zucchini and rice baked in a creamy, cheesy sauce.

Prep Time
20 Minutes

Cook Time
55 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. In a large bowl, toss the zucchini with 2 tablespoons of olive oil, salt, and pepper.
3. Step 3
   In a skillet, heat the remaining 3 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.
4. Step 4
   Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly. Gradually whisk in the milk until smooth. Bring to a simmer, stirring, until thickened. Season with salt and pepper.
5. Step 5
   Stir in 1/3 cup of the grated Parmesan cheese into the sauce. Add the uncooked white rice to the sauce and mix well. Ensure the rice is evenly distributed.
6. Step 6
   Arrange the zucchini slices in overlapping rows over the rice mixture in the prepared baking dish. Pour the sauce evenly over the zucchini and rice.
7. Step 7
   Sprinkle the remaining 1/3 cup of Parmesan cheese over the top. Cover the dish with foil.
8. Step 8
   Bake for 30 minutes, then remove the foil and bake for another 20-25 minutes, or until the zucchini is tender and the top is golden brown.

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.