Julia Child’s Zucchini Rice Gratin – Classic Comfort

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 warmth of a well-loved kitchen. It’s a recipe that, once you try it, will become an instant family favorite, a testament to why we adore Julia Child’s approach to cooking: unfussy, yet utterly delicious and endlessly rewarding. This isn’t just another way to use up your garden’s bounty; it’s an elegant transformation of humble ingredients into something truly special. The gentle sweetness of zucchini melds beautifully with fluffy rice, all bathed in a rich, creamy sauce and baked to a golden, bubbly perfection. It’s the kind of dish that makes you want to gather around the table, sharing stories and savoring every bite.

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

This dish, a delightful rendition of a French tian, offers a wonderfully comforting and subtly elegant way to enjoy summer’s bounty of zucchini. Julia Child’s adaptation, as found in “The Way to Cook,” is a testament to her genius for making classic dishes accessible and utterly delicious. It’s a gratin that’s more nuanced than a simple layered bake, with the rice providing a creamy, satisfying base that complements the tender zucchini perfectly. It’s the kind of dish that feels special enough for a dinner party but is also wonderfully weeknight-friendly. The key to its success lies in the careful layering and the gentle coaxing of flavors through sautéing and slow baking. Let’s get started!

Ingredients:

Instructions:

1.

Preparing the Zucchini:

Begin extract by washing your zucchini thoroughly. Trim off the ends. For this gratin, we want to slice the zucchini into thin rounds, about 1/8-inch thick. A mandoline is your best friend here for achieving uniform slices, but a sharp knife will also work if you’re careful and patient. The goal is to have them thin enough to cook through evenly and become tender without becoming mushy. As you slice them, you’ll notice they release a bit of liquid. You can either gently pat them dry with paper towels or simply set them aside in a colander to drain while you prepare the other components of the gratin. Don’t over-salt them at this stage, as they will absorb salt from the other ingredients.

2.

Cooking the Rice and Aromatics:

In a medium saucepan, cook the rice according to package directions. Usually, this involves combining the rice with a specific amount of water or broth and bringin extractg it to a boil, then simmering until tender and the liquid is absorbed. Once cooked, set the rice aside. While the rice is cooking, or just before you start it, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the minced onions and sauté them, stirring occasionally, until they are softened and translucent, which should take about 8-10 minutes. You don’t want them to brown too deeply, just to become sweet and fragrant. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. Remove the onion and garlic mixture from the skillet and set it aside in a bowl.

3.

Creating the Creamy Binder:

In the same skillet you used for the onions and garlic (no need to wash it, the little bits of flavor are welcome!), add 2 tablespoons of olive oil over medium heat. Whisk in the all-purpose flour and cook, stirring constantly, for about 1-2 minutes. This is the start of a simple roux, which will thicken our sauce. Gradually whisk in the milk, a little at a time, ensuring it’s fully incorporated before adding more. Continue whisking until the mixture is smooth and starts to thicken, creating a bécbeef hamel-like sauce. Season this sauce generously with kosher salt and freshly ground black pepper. Remember, this sauce will flavor the entire gratin, so don’t be shy with the seasoning. Once it’s thickened to your liking (it should coat the back of a spoon), stir in 1/3 cup of the grated Parmesan cheese until it melts into the sauce. Remove the skillet from the heat.

4.

Assembling the Gratin:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with the remaining 1 tablespoon of olive oil or butter. In a large bowl, combine the cooked rice, the sautéed onion and garlic mixture, and the creamy Parmesan sauce. Gently stir to combine everything thoroughly. Now, take your prepared zucchini slices and add about half of them to the bowl with the rice mixture. Gently toss to coat the zucchini with the rice and sauce. If the mixture seems a little stiff, you can add a splash more milk, but be cautious not to make it too wet. We’re aiming for a mixture where the rice and aromatics are well-distributed and cling to the zucchini.

5.

Layering and Baking:

Spread half of the rice and zucchini mixture evenly into the bottom of your prepared baking dish. Then, arrange the remaining plain zucchini slices in a single layer over the rice mixture. This layering creates pockets of pure zucchini tender goodness. Finally, spoon the remaining rice and zucchini mixture over the top of the plain zucchini layer, spreading it out as evenly as possible. Sprinkle the remaining 1/3 cup of grated Parmesan cheese over the entire surface of the gratin. Cover the baking dish tightly with aluminum foil. Place the gratin in the preheated oven and bake for 40 minutes. After 40 minutes, remove the foil and continue baking for another 20-25 minutes, or until the gratin is bubbly and the top is golden brown and slightly crisp. Let the gratin rest for about 10 minutes before serving to allow it to set up slightly. This dish is wonderful served as a side dish to grilled meats or fish, or as a light vegetarian main course with a simple green salad. Enjoy!

Conclusion:

There you have it – Julia Child’s classic Tian de Courgettes au Riz, a testament to simple ingredients transformed into something truly delightful. This Julia Child’s Zucchini and Rice Gratin is a wonderfully comforting and surprisingly elegant dish. It’s a fantastic way to showcase fresh zucchini, turning a humble vegetable into a star. The creamy rice base, infused with aromatic herbs and a hint of cheese, creates a perfect foil for the tender zucchini slices. It’s the kind of dish that feels both rustic and refined, making it suitable for a weeknight family meal or a more special gathering. Don’t be intimidated by its French origin extracts; it’s incredibly straightforward to prepare, yielding a rewarding result every time.

I highly recommend serving this Tian as a side dish alongside grilled chicken, roasted fish, or even a simple steak. It also stands beautifully on its own as a light vegetarian main course, perhaps with a crisp green salad. For variations, feel free to experiment! Adding a layer of thinly sliced tomatoes along with the zucchini offers a lovely burst of acidity. You could also stir in some finely chopped onions or leeks into the rice mixture for added depth of flavor, or sprinkle some toasted breadcrum extractbs over the top for an extra textural contrast. So, gather your ingredients and give this fantastic Julia Child’s Zucchini and Rice Gratin a try. I’m confident you’ll fall in love with its charming simplicity and delicious flavor!

Frequently Asked Questions about Tian de Courgettes au Riz:

Can I make this gratin ahead of time?

Yes, you absolutely can! You can assemble the gratin up to 24 hours in advance and refrigerate it. When you’re ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven, and you may need to add a few extra minutes to the baking time to ensure it’s heated through.

What kind of rice is best for this recipe?

While you can use many types of rice, a medium-grain white rice like Arborio (often used for risotto) or a simple long-grain white rice works wonderfully. The key is that the rice is par-cooked or pre-cooked so that it finishes cooking and becomes creamy within the gratin without becoming mushy. Overcooked rice can make the gratin too dense.

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

A savory and comforting gratin featuring thinly sliced zucchini layered with fluffy white rice and a creamy Parmesan sauce, baked to golden perfection. A classic French country dish perfect as a side or light main.

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
15 Minutes

Servings
6 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 oil a 9×13-inch baking dish.
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 skillet over medium heat, warm 1 tablespoon of olive oil. Add the minced onions and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Stir in the uncooked rice and cook for 1-2 minutes, stirring to coat the grains.
4. Step 4
   In a small saucepan, melt the remaining 2 tablespoons of olive oil over medium heat. Whisk in the flour to create a roux and cook for 1 minute. Gradually whisk in the milk until smooth and thickened. Season with salt and pepper. Stir in 1/3 cup of the grated Parmesan cheese until melted. Remove from heat.
5. Step 5
   Arrange half of the seasoned zucchini slices in the prepared baking dish. Spread the onion and rice mixture evenly over the zucchini. Top with the remaining zucchini slices.
6. Step 6
   Pour the cheese sauce evenly over the zucchini and rice. Sprinkle the remaining 1/3 cup of Parmesan cheese over the top. Cover the dish tightly with foil.
7. Step 7
   Bake for 30 minutes. Remove the foil and continue baking 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.