Julia Child’s Zucchini Rice Gratin Recipe

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is a dish that truly sings of summer. I’ve always adored this particular recipe from the legendary Julia Child. There’s something undeniably comforting and yet elegantly simple about a well-made gratin, and this Julia Child’s Zucchini and Rice Gratin is no exception. It’s the perfect way to transform humble zucchini and rice into something truly special. What makes this dish so beloved is its ability to be both rustic and refined, a testament to Julia’s genius. The tender rice, infused with savory flavors, cradles the delicate zucchini, all baked under a golden, bubbly crust. It’s a delightful dance of textures and tastes that makes it a perennial favorite for potlucks, family dinners, or simply a lovely weeknight meal.

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

Ah, the humble zucchini. Often relegated to the realm of bland casseroles or watery stir-fries, this versatile summer squash truly shines when treated with the respect it deserves. And who better to learn from than the inimitable Julia Child? Her Tian de Courgettes au Riz, or Zucchini and Rice Gratin, is a testament to her philosophy: simple ingredients, expertly handled, yield extraordinary results. This dish is a comforting and flavorful embrace, perfect for a weeknight supper or as an elegant side dish. The rice provides a delightful textural contrast to the tender zucchini, all bound together by a subtly cheesy, creamy sauce. It’s a taste of Provence in every bite, and surprisingly approachable for home cooks.

Ingredients:

Preparing the Zucchini

The first step in creating this delightful gratin is to prepare the star ingredient: the zucchini. We’ll want to trim off the ends of the zucchini. Then, slice them thinly, about 1/8 inch thick. If your zucchini are particularly large, you might want to consider scooping out some of the watery seeds before slicing, although for this recipe, the slight moisture is welcome. The key here is consistency in your slices so that they cook evenly. Once sliced, I like to gently toss them with a good pinch of kosher salt and let them sit in a colander for about 15-20 minutes. This process, called “sweating,” helps to draw out some of the excess moisture from the zucchini, preventing the gratin from becoming watery. After they’ve had a chance to sweat, gently pat them dry with paper towels. This is a crucial step for achieving the perfect texture.

Cooking the Rice and Building the Base

While the zucchini is sweating, we can turn our attention to the rice. Cook the white rice according to package directions until it’s just tender, but not mushy. Al dente is the goal here, as it will continue to cook in the oven. Once cooked, set it aside.

Now, let’s create the flavor base. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and cook them, stirring occasionally, until they are softened and translucent, about 8-10 minutes. You want them to be sweet and yielding, not browned. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.

Next, we’ll make a simple roux to thicken our sauce. Sprinkle the all-purpose flour over the onions and garlic. Stir well to combine and cook for about 1-2 minutes, allowing the raw flour taste to cook out. Gradually whisk in the milk, about a quarter cup at a time, stirring constantly to prevent lumps. Continue to cook and stir until the sauce thickens to a creamy consistency. You might not need the entire 1/2 cup of milk; add just enough to achieve a nice, smooth sauce. Season this base generously with kosher salt and freshly ground black pepper. Stir in about half of the grated Parmesan cheese (that’s 1/3 cup) and let it melt into the sauce. This will add a wonderful depth of flavor.

Assembling the Gratin

With all our components ready, it’s time to assemble the gratin. Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a similar oven-safe baking dish with the remaining 2 tablespoons of olive oil.

Now, we’ll layer our ingredients. Start with a layer of the cooked rice spread evenly across the bottom of the dish. Next, arrange a layer of the prepared, patted-dry zucchini slices over the rice. You can overlap them slightly. Spoon about half of the creamy onion and cheese sauce over the zucchini layer. Repeat with another layer of rice, followed by another layer of zucchini. Pour the remaining sauce evenly over the top.

Finally, sprinkle the remaining 1/3 cup of grated Parmesan cheese over the entire surface. This will create a beautiful golden-brown crust as it bakes. For an extra touch, you can drizzle a tiny bit more olive oil over the top if you like, though it’s not strictly necessary.

Baking and Serving

Place the assembled gratin in the preheated oven. Bake for 30 to 40 minutes, or until the gratin is bubbling, the top is golden brown and crispy, and the zucchini is tender when pierced with a fork. The cooking time can vary slightly depending on the thickness of your zucchini slices and the depth of your dish.

Once it’s out of the oven, let the gratin rest for about 10 minutes before serving. This resting period allows the flavors to meld and the gratin to set slightly, making it easier to serve. This Julia Child Zucchini and Rice Gratin is absolutely delightful served warm. It makes a wonderful vegetarian main course or a spectacular accompaniment to grilled chicken, fish, or roasted meats. The simplicity of the ingredients belies the richness of the finished dish, a true testament to Julia’s culinary genius. Enjoy this comforting and flavorful slice of summer!

Conclusion:

And there you have it – a taste of Julia Child’s timeless culinary genius with her Zucchini and Rice Gratin, or Tian de Courgettes au Riz. This dish truly embodies the best of simple, elegant French cooking. Its beauty lies in its humble ingredients transformed into something truly special. The tender zucchini, infused with savory herbs and cradled in fluffy rice, creates a comforting and remarkably flavorful side dish that is both rustic and refined. It’s a testament to how fresh, quality produce can shine with minimal fuss, making it an ideal addition to any meal.

I wholeheartedly encourage you to give this Julia Child’s Zucchini and Rice Gratin a try. It’s surprisingly straightforward to prepare, yet the results are consistently impressive. It’s the kind of dish that makes you feel like a culinary star, even if you’re just starting out in the kitchen. Serve it alongside roasted chicken, grilled fish, or a hearty steak. It also makes a wonderful vegetarian main course when paired with a crisp green salad.

Don’t be afraid to experiment! You can easily adapt this recipe to your liking. Consider adding a sprinkle of grated Gruyère or Parmesan cheese over the top for an extra layer of cheesy indulgence, or perhaps some finely diced onion or garlic sautéed with the zucchini for added depth of flavor. Fresh herbs like thyme, rosemary, or even a touch of tarragon would also be delightful additions.

Frequently Asked Questions:

Can I make this ahead of time?

Yes, absolutely! This Julia Child’s Zucchini and Rice Gratin is a fantastic make-ahead dish. You can assemble it up to a day in advance and store it covered in the refrigerator. When ready to bake, simply bring it to room temperature for about 30 minutes before placing it in the oven, or add a few extra minutes to the baking time if baking directly from the fridge. This makes it perfect for entertaining!

What kind of rice is best for this gratin?

While a long-grain white rice like Basmati or Jasmine works beautifully, providing a fluffy and separate texture, you could also experiment with other types of rice. Arborio rice, commonly used for risotto, would lend a creamier, more luxurious texture to the gratin. Ensure the rice is cooked al dente before assembling the gratin, as it will continue to cook in the oven.

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

A classic French gratin featuring thinly sliced zucchini layered with rice and a creamy, cheesy sauce. A comforting and elegant side dish.

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
15 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, to taste
• Freshly ground black pepper, to taste

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Lightly oil a gratin dish.
2. Step 2
   In a skillet, heat 2 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 from heat and set aside.
3. Step 3
   In the same skillet, melt 2 tablespoons of olive oil. Add the uncooked white rice and toast for 1-2 minutes, stirring constantly. Stir in the cooked onion and garlic mixture. Season with salt and pepper. Pour in 1/4 cup of milk and stir until absorbed. Add more milk a tablespoon at a time if needed, just to moisten the rice mixture.
4. Step 4
   In a separate small saucepan, melt the remaining 1 tablespoon of olive oil over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in 1/2 cup of milk until smooth. Bring to a gentle simmer, stirring, until thickened. Season with salt and pepper. Stir in 1/3 cup of the grated Parmesan cheese.
5. Step 5
   Arrange the thinly sliced zucchini in overlapping layers in the prepared gratin dish. Spoon the rice and onion mixture evenly over the zucchini. Pour the cheese sauce evenly over the rice and zucchini.
6. Step 6
   Sprinkle the remaining 1/3 cup of grated Parmesan cheese over the top. Cover loosely with foil.
7. Step 7
   Bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden brown and the zucchini is tender. 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.