Julia Child’s Zucchini Rice Gratin Tian-Classic Recipe

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its homeland, is a dish that whispers of sun-drenched Provençal gardens and the comforting embrace of home cooking. I’ve always been drawn to Julia Child’s ability to demystify French classics, and this zucchini and rice gratin is no exception. It’s a dish that effortlessly elevates humble ingredients into something truly special. What makes this particular iteration so beloved? It’s the perfect balance of tender, thinly sliced zucchini, fluffy rice, and a creamy, savory sauce, all baked to a golden, bubbling perfection. It’s the kind of comforting, yet elegant, meal that’s ideal for a weeknight supper or a delightful addition to a summer gathering. Prepare to fall in love with Julia Child’s Zucchini and Rice Gratin all over again.”

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

There are few culinary figures as inspiring and approachable as Julia Child. Her passion for French cooking, her willingness to share her knowledge with a broad audience, and her sheer joy in the kitchen are legendary. Today, we’re diving into one of her delightful vegetable dishes, a testament to the beauty of simple ingredients elevated by thoughtful preparation: her Zucchini and Rice Gratin, or Tian de Courgettes au Riz. This dish is a wonderful way to showcase fresh zucchini, transforming it into a comforting and flavorful side that can accompany a wide variety of main courses. It’s surprisingly easy to make and delivers a rustic elegance that’s quintessentially Julia.

This gratin isn’t just about the zucchini; the rice absorbs the delicious flavors and adds a lovely creamy texture to the dish. It’s the kind of meal that feels both wholesome and celebratory, perfect for a weeknight dinner or for impressing guests. Let’s gather our ingredients and embark on this culinary adventure.

Ingredients:

Cooking Instructions:

This dish comes together in a few key stages: preparing the vegetables, cooking the rice and onion mixture, and then assembling and baking the gratin. Don’t be intimidated by the steps; each one is designed to build flavor and ensure a delicious outcome.

1. Preparing the Zucchini:

Begin extract by washing your zucchini thoroughly. You’ll want to slice them into thin rounds, about 1/8 to 1/4 inch thick. A mandoline slicer is your best friend here for achieving uniform slices, but a sharp knife will do the job perfectly well. As you slice the zucchini, you’ll notice they release a good amount of moisture. To prevent your gratin from becoming watery, it’s a good idea to salt them. Place the sliced zucchini in a colander set over a bowl or in the sink. Sprinkle generously with kosher salt and let them sit for at least 30 minutes, or up to an hour. This process, called sweating, draws out excess water. After they’ve rested, gently pat them dry with paper towels to remove any remaining moisture. This step is crucial for a well-textured gratin.

2. Cooking the Rice and Onion Base:

While the zucchini is salting, we’ll start building the flavorful base. In a medium saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the minced onions and sauté them until they are soft and translucent, about 5 to 7 minutes. Don’t rush this step; gently cooking the onions will bring out their natural sweetness. Next, add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Now, it’s time to introduce the rice. Add the uncooked white rice to the saucepan with the onions and garlic. Stir everything together to coat the rice grains. Cook for about 1 to 2 minutes, stirring constantly, until the rice is lightly toasted. This toasting adds a nutty depth of flavor. Pour in about 1 cup of water or vegetable broth (you can use water if you prefer a lighter flavor), and bring it to a simmer. Cover the saucepan, reduce the heat to low, and cook the rice according to package directions, or until it’s just tender and most of the liquid has been absorbed. It doesn’t need to be fully cooked at this stage, as it will continue to cook in the oven.

3. Creating the Creamy Binder:

This is where we create the luscious sauce that will bind our gratin together. In a small saucepan, melt the remaining 3 tablespoons of olive oil over medium-low heat. Whisk in the all-purpose flour to create a roux. Cook, whisking constantly, for about 1 to 2 minutes to cook out the raw flour taste. Gradually whisk in the milk, a little at a time, until you have a smooth, thickened sauce. You may not need the entire 1/2 cup of milk; add just enough to reach a creamy consistency, similar to a bécbeef hamel sauce. Season this sauce generously with kosher salt and freshly ground black pepper. Stir in about 1/3 cup of the grated Parmesan cheese until it’s melted and incorporated into the sauce. This cheese will add a wonderful savory note and help the sauce bind everything together.

4. Assembling the Gratin:

Now for the satisfying part – assembling our gratin! Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a gratin dish or a similar oven-safe baking dish with a little olive oil or butter. Gently fold the prepared, dried zucchini slices into the slightly cooked rice and onion mixture. Then, pour the creamy cheese sauce over the zucchini and rice. Toss everything gently to ensure the zucchini and rice are evenly coated with the sauce. Try not to overmix, as we want to maintain some definition in the layers. Spread the mixture evenly in the prepared baking dish.

5. Baking and Finishing the Gratin:

Sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top of the gratin. This will create a beautiful golden-brown crust as it bakes. Cover the baking dish tightly with aluminum foil. Place the dish in the preheated oven and bake for about 30 minutes. After 30 minutes, carefully remove the foil and continue to bake for another 15 to 20 minutes, or until the gratin is bubbling around the edges and the top is golden and slightly crisp. The zucchini should be tender, and the rice should be fully cooked and creamy. Let the gratin rest for about 5 to 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 delightful and comforting dish that showcases the humble zucchini in a truly delicious way. Enjoy!

Conclusion:

There you have it – Julia Child’s Zucchini and Rice Gratin, a dish that truly embodies comfort and elegance in every bite. This tian de courgettes au riz is a testament to the brilliance of simple, fresh ingredients transformed into something truly special. Its beauty lies in its adaptability and its ability to showcase the delicate sweetness of zucchini, complemented perfectly by the satisfying texture of rice. It’s a wonderfully versatile side dish that can elevate a weeknight meal or grace your table at a special gathering. I truly hope you give this delightful recipe a try; it’s a keeper that you’ll find yourself returning to again and again.

For serving, consider pairing it with grilled chicken or fish for a complete and satisfying meal. It also makes a fantastic vegetarian main course when served with a crisp green salad. Don’t be afraid to experiment with variations! You can add a sprinkle of grated Parmesan or Gruyère cheese for an extra cheesy kick, or incorporate other herbs like thyme or rosemary for a different aromatic profile. A touch of garlic sautéed before layering can also add another dimension of flavor.

Frequently Asked Questions about Julia Child’s Zucchini and Rice Gratin:

Can I make this dish ahead of time?

Yes, you absolutely can! You can assemble the gratin 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 may need to add a few extra minutes to the baking time.

What kind of rice is best for this recipe?

While many rice varieties will work, a medium-grain rice like Arborio or even a long-grain white rice is generally recommended. It should be par-cooked to ensure it’s tender and not too firm once the gratin is baked.

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

A comforting and flavorful gratin featuring tender zucchini and fluffy rice, baked with onions, garlic, and Parmesan cheese.

Prep Time
20 Minutes

Cook Time
50 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).
2. Step 2
   Slice zucchini thinly (about 1/8 inch thick).
3. Step 3
   In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add minced onions and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
4. Step 4
   Stir in the uncooked white rice and cook for 2 minutes, stirring to coat the grains.
5. Step 5
   Gradually whisk in the flour until smooth. Slowly add the milk, stirring constantly, until the sauce thickens. Season with salt and pepper. Stir in 1/3 cup of the Parmesan cheese.
6. Step 6
   In a greased 9×13 inch baking dish, layer half of the sliced zucchini. Pour half of the rice mixture over the zucchini.
7. Step 7
   Layer the remaining zucchini on top, followed by the remaining rice mixture.
8. Step 8
   Drizzle the remaining 2 tablespoons of olive oil over the top. Sprinkle with the remaining 1/3 cup of Parmesan cheese.
9. Step 9
   Bake for 40-50 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.