Julia Child’s Zucchini Rice Gratin Recipe

Julia Child’s Zucchini and Rice Gratin, also known as Tian de Courgettes au Riz, is a dish that whispers of sun-drenched Provençal gardens and the comforting embrace of a well-loved kitchen. It’s a testament to Julia’s genius for making even the simplest ingredients sing. Why do we adore this particular gratin? It’s the delightful textural interplay – the tender, yielding zucchini, the fluffy rice, all bound together in a rich, savory sauce and crowned with a perfectly golden, bubbling cheese topping. What truly makes Julia Child’s Zucchini and Rice Gratin so special is its elegant simplicity. It’s proof that with a few quality components and a touch of French technique, you can create a side dish (or even a light main course!) that feels both rustic and remarkably refined. This recipe is an absolute treasure, a delightful way to celebrate the bounty of summer squash and experience a touch of Julia’s magic in your own home.

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

Ah, the glorious simplicity of a Julia Child recipe! Today, we’re diving into a dish that perfectly embodies her philosophy: taking humble ingredients and transforming them into something utterly delicious and elegant. Her Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in French, is a testament to this. It’s a comforting, flavorful bake that showcases the delicate sweetness of zucchini, the satisfying texture of rice, and the nutty richness of Parmesan, all bound together in a light, creamy sauce. This dish is wonderfully versatile, serving as a delightful side to grilled meats or fish, or as a light vegetarian main course with a crisp green salad.

This gratin is surprisingly easy to make, requiring minimal fuss but delivering maximum flavor. The beauty lies in its layered presentation, which, while looking impressive, is quite straightforward to assemble. We’ll be slicing the zucchini thinly, par-cooking the rice until it’s just tender, and then bringin extractg it all together with a simple bécbeef hamel-infused sauce. The Parmesan cheese is the crowning glory, creating a wonderfully golden and slightly crisp topping that makes every bite a joy. Prepare to impress yourself and anyone lucky enough to share this with you!

Ingredients:

Cooking Instructions:

Preparing the Zucchini and Rice

Our first step is to get our key components ready. Begin extract by washing your zucchini thoroughly. You’ll want to slice them very thinly, ideally about 1/8-inch thick. A mandoline slicer is your best friend here for achieving uniform slices, which will ensure even cooking and a beautiful presentation. If you don’t have a mandoline, a very sharp knife and a steady hand will do. Don’t worry about salting the zucchini at this stage; Julia’s recipe is designed to bring out the natural flavors without excessive steps. For the rice, we’ll cook it until it’s just tender, not mushy. In a small saucepan, combine the 1/2 cup of uncooked white rice with 1 cup of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is al dente. Fluff it with a fork and set aside. Overcooked rice will turn to mush in the gratin, so keep a close eye on it.

Building the Flavor Base

Next, we’ll create the aromatic foundation for our gratin. In a large skillet, heat 3 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. We’re not looking for browning here, just gentle cooking to release their sweetness. Now, stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter. Remove the onion and garlic mixture from the skillet and set it aside. In the same skillet, add the remaining 2 tablespoons of olive oil. Add the thinly sliced zucchini in batches, if necessary, to avoid overcrowding the pan. Sauté the zucchini for about 3-4 minutes per batch, just until it begin extracts to soften slightly. You want it to be pliable but still hold its shape. Season lightly with salt and pepper as you go. Remove the sautéed zucchini from the skillet and set it aside with the onion and garlic.

Crafting the Creamy Sauce

This is where our gratin gets its luscious texture. In the same skillet (no need to wash it – those little bits add flavor!), melt 2 tablespoons of butter (if you’re using butter, otherwise use the reserved olive oil if you prefer) over medium heat. Whisk in the 2 tablespoons of all-purpose flour to create a roux. Cook the roux for about 1 minute, stirring constantly, until it smells slightly nutty. This cooks out the raw flour taste. Gradually whisk in the 1/2 cup of milk, a little at a time, ensuring that each addition is fully incorporated before adding more. Continue whisking until the sauce thickens to a smooth, creamy consistency that coats the back of a spoon. This should take a few minutes. Season this sauce generously with kosher salt and freshly ground black pepper. Taste and adjust the seasoning as needed; this is the primary flavor binder for our gratin.

Assembling and Baking the Gratin

Now for the satisfying assembly! Preheat your oven to 375°F (190°C). Lightly grease a medium-sized gratin dish or a similar oven-safe baking dish. In a large bowl, gently combine the par-cooked rice, the sautéed zucchini, and the sautéed onion and garlic mixture. Pour about half of the creamy sauce over this mixture and toss gently to coat everything evenly. You want the ingredients to be nicely moistened but not swimming in sauce. Now, pour about half of the remaining sauce over the mixture in the gratin dish, spreading it out evenly. Sprinkle half of the grated Parmesan cheese (about 1/3 cup) over this layer. Now, carefully arrange the remaining zucchini slices in an attractive, overlapping pattern on top, if you like, or simply spread them evenly. Pour the rest of the creamy sauce over the top, ensuring it seeps down between the layers. Finally, sprinkle the remaining Parmesan cheese evenly over the entire surface of the gratin. This will form a beautiful golden crust as it bakes.

Place the gratin dish on a baking sheet to catch any potential drips. Bake in the preheated oven for 30-35 minutes, or until the gratin is bubbling around the edges and the top is golden brown and slightly crispy. The zucchini should be tender when pierced with a fork. If the top starts to brown too quickly before the gratin is heated through, you can loosely tent it with aluminum foil. 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 portion. Serve hot and enjoy the comforting embrace of this classic French preparation, a true taste of Julia’s culinary wisdom.

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is a truly delightful dish that embodies comfort and classic French home cooking. Its beauty lies in its simplicity, allowing the fresh flavors of zucchini and the satisfying texture of rice to shine. This recipe is a testament to how humble ingredients can be transformed into something extraordinary with a little technique and love. It’s the perfect weeknight meal that feels elegant enough for guests, and it’s incredibly forgiving, making it a fantastic choice for home cooks of all levels. I truly encourage you to give this wonderful gratin a try – I guarantee you’ll be making it again and again!

This versatile gratin pairs beautifully with a variety of main courses. Consider serving it alongside roasted chicken, grilled fish, or even a simple steak. It also stands on its own as a vegetarian main course with a fresh green salad. Don’t be afraid to experiment with variations! Adding a pinch of nutmeg to the bécbeef hamel can elevate the richness, or you could sprinkle some grated Gruyère cheese on top for an extra cheesy crust. Some cooks even like to incorporate finely chopped onions or garlic into the rice mixture for added depth of flavor.

Frequently Asked Questions:

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

Yes, absolutely! You can assemble the gratin a day in advance and store it covered in the refrigerator. When you’re ready to bake, you may need to add a few extra minutes to the cooking time to ensure it’s heated through.

What kind of rice is best for this Tian de Courgettes au Riz?

While you can use a medium-grain white rice like Arborio or Carnaroli for a creamy texture, a long-grain white rice such as basmati or jasmine will also work well and provide a lighter feel. Ensure the rice is cooked al dente before incorporating it into the gratin.

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

A classic French gratin featuring tender zucchini and rice baked in a creamy, cheesy sauce. A comforting and elegant 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, thinly sliced
• 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 gratin dish with 1 tablespoon of olive oil.
2. Step 2
   In a large bowl, toss the sliced zucchini with 2 tablespoons of olive oil, salt, and pepper. Set aside.
3. Step 3
   In a saucepan, heat the remaining 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.
4. Step 4
   Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth, then bring to a simmer. Cook, stirring, until the sauce thickens, about 3-5 minutes. Stir in half of the grated Parmesan cheese, salt, and pepper to taste.
5. Step 5
   In a separate bowl, combine the uncooked white rice with the thickened sauce. Stir to coat the rice evenly.
6. Step 6
   Layer the zucchini slices in the prepared gratin dish, alternating with spoonfuls of the rice mixture. Pour any remaining rice mixture over the top.
7. Step 7
   Sprinkle the remaining Parmesan cheese over the top of the gratin. Cover the dish loosely with foil.
8. Step 8
   Bake for 30 minutes. Remove the foil and bake for an additional 15 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.