Julia Child Zucchini Rice Gratin Recipe

Julia Child’s Zucchini and Rice Gratin isn’t just a recipe; it’s an invitation to experience a little piece of culinary history, lovingly passed down from the incomparable Julia Child herself. This charming dish, also known as Tian de Courgettes au Riz, captures the essence of simple, elegant French country cooking. We adore this gratin because it transforms humble zucchini and rice into something truly spectacular. It’s the perfect way to use up abundant summer squash, but honestly, it’s so delightful you’ll want to make it year-round. What makes Julia Child’s Zucchini and Rice Gratin so special is its beautiful balance of flavors and textures – the tender, thinly sliced zucchini nestled amongst creamy, well-seasoned rice, all baked to a golden, bubbling perfection. It’s comforting, surprisingly light, and utterly delicious, making it a guaranteed crowd-pleaser for any occasion.

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

There are some dishes that just sing of comfort and rustic elegance, and Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as she called it, is most definitely one of them. This dish, inspired by the Provençal tradition of layering vegetables, takes humble zucchini and transforms it into something truly special. It’s a testament to Julia’s genius in making classic French cooking approachable and utterly delicious for the home cook. This gratin is more than just a side dish; it’s a substantial and satisfying creation that can easily hold its own as a light main course, especially when paired with a simple green salad. The combination of tender rice, sweet zucchini, and a savory cheesy topping is simply divine.

I’ve always been drawn to Julia Child’s recipes for their clarity, thoroughness, and, of course, their incredible flavor. This gratin is no exception. It requires a little bit of slicing and dicing, but the payoff is immense. The recipe strikes a beautiful balance between the earthy zucchini, the creamy rice, and the nutty Parmesan. It’s the kind of dish that makes your kitchen smell wonderful as it bakes, and the resulting golden-brown crust is always a welcome sight. Let’s dive into creating this delightful gratin.

Ingredients:

Preparing the Zucchini

The first step in creating this beautiful gratin is to prepare the star ingredient: the zucchini. We want to ensure it’s tender and not watery, which is a common concern with zucchini. Wash your zucchini thoroughly and then slice them thinly. I find that a mandoline slicer is incredibly helpful here, allowing for uniform slices about 1/8 inch thick. This ensures even cooking. If you don’t have a mandoline, a sharp knife will work, but it will take a bit more time and patience to get those thin, consistent slices. Once sliced, it’s a good idea to lightly salt the zucchini slices and let them sit in a colander for about 20-30 minutes. This process, called sweating, draws out excess moisture, which will prevent your gratin from becoming watery. After they’ve had their time to release moisture, gently pat them dry with paper towels.

Building the Flavor Base

While the zucchini is doing its thing, we’ll start building the savory foundation for our gratin. In a medium saucepan, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and cook them gently, stirring occasionally, until they are softened and translucent. This usually takes about 8-10 minutes. We’re not looking for browning here, just a sweet, mellow onion flavor. Next, add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Now, we’ll introduce the flour to create a simple roux. Sprinkle the 2 tablespoons of all-purpose flour over the onions and garlic. Stir it in well and cook for about 1 minute, stirring constantly. This helps to cook out the raw flour taste. Gradually whisk in the milk, starting with a small amount to form a paste, and then adding the rest, whisking all the while to prevent lumps. Continue to cook, stirring, until the sauce thickens nicely. This will be a fairly thick sauce. Season this mixture generously with kosher salt and freshly ground black pepper. Stir in half of the grated Parmesan cheese (about 1/3 cup) until it’s melted and incorporated into the sauce. This cheese sauce is going to add a wonderful creaminess and depth of flavor to the entire gratin.

Assembling the Gratin

Now comes the fun part: assembling the gratin. Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a medium-sized baking dish with the remaining 2 tablespoons of olive oil. In a large bowl, combine the uncooked white rice with the prepared cheese sauce. Stir well to ensure all the rice grains are coated. This is important for even cooking and flavor distribution. If the mixture seems too thick, you can add a splash more milk to achieve a pourable but not watery consistency.

Next, we’ll start layering. Begin extract by spreading about half of the rice mixture evenly in the bottom of your prepared gratin dish. Then, arrange about half of the dried, sliced zucchini in a single layer over the rice. Season these zucchini slices lightly with salt and pepper. Repeat the layers: spread the remaining rice mixture over the zucchini, and then top with the rest of the zucchini slices, arrangin extractg them attractively in a slightly overlapping pattern. Again, season this top layer of zucchini with a touch more salt and pepper. This layering is what gives the gratin its beautiful presentation and ensures that the flavors meld together as it bakes.

Baking to Golden Perfection

Finally, it’s time to bake this culinary masterpiece. Sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top layer of zucchini. This will create a wonderfully golden and slightly crisp crust. Cover the gratin dish tightly with aluminum foil. This is crucial to ensure the rice cooks through and the zucchini becomes tender without the top burning. Place the dish in the preheated oven and bake for 45 minutes.

After 45 minutes, carefully remove the aluminum foil. The gratin should be starting to bubble, and the zucchini should be tender. Continue to bake, uncovered, for another 20-25 minutes, or until the top is beautifully golden brown and the gratin is thoroughly heated through and bubbly. The aroma filling your kitchen at this point will be simply irresistible.

Allow the gratin to rest for about 5-10 minutes before serving. This resting period allows the flavors to settle and makes it easier to serve. Julia Child’s Zucchini and Rice Gratin is a true celebration of simple ingredients elevated to something extraordinary. Enjoy every delicious bite!

Conclusion:

There you have it – Julia Child’s Zucchini and Rice Gratin, a dish that truly embodies her philosophy of making delicious, approachable food accessible to all home cooks. This tian de courgettes au riz is a testament to the beauty of simple, fresh ingredients transformed into something truly special. Its elegance lies in its straightforward preparation, allowing the natural sweetness of the zucchini and the comforting texture of the rice to shine. It’s the perfect side dish for grilled meats or fish, a hearty vegetarian main, or even a delightful brunch offering. Don’t hesitate to experiment! Feel free to add a pinch of nutmeg for warmth, swap in other herbs like thyme or chives, or even incorporate a layer of thinly sliced tomatoes for added color and acidity. I truly encourage you to try this classic Julia Child recipe; it’s a rewarding culinary adventure that’s sure to become a family favorite.

Frequently Asked Questions:

Can I make this tian de courgettes au riz ahead of time?

Yes, absolutely! You can assemble the gratin up to a day in advance. Cover it tightly and refrigerate. When ready to bake, you may need to add a few extra minutes to the cooking time to ensure it’s heated through. The flavors often meld beautifully when made ahead.

What kind of rice is best for this zucchini and rice gratin?

While Arborio rice is traditional and provides a wonderfully creamy texture due to its starch content, other medium-grain or short-grain rice varieties will also work well. Just ensure you cook it until it’s al dente before layering it into the gratin, as it will continue to cook in the oven.

My zucchini is releasing a lot of water. What can I do?

This is a common occurrence with zucchini. To combat excess moisture, you can lightly salt the sliced zucchini and let it sit in a colander for about 15-20 minutes before patting it dry with paper towels. This draws out some of the water, resulting in a less watery gratin and a more concentrated flavor.

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

A classic French gratin featuring thinly sliced zucchini layered with savory rice and baked to golden perfection. 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
• 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
   Thinly slice the zucchini. In a large bowl, toss zucchini with 2 tablespoons of olive oil, salt, and pepper. Set aside.
3. Step 3
   Cook the rice according to package directions. Drain well and set aside.
4. Step 4
   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced onions and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more. Stir in the flour and cook for 1 minute, stirring constantly.
5. Step 5
   Gradually whisk in the milk until smooth. Bring to a simmer and cook, stirring, until thickened. Remove from heat. Stir in half of the grated Parmesan cheese, salt, and pepper to taste.
6. Step 6
   Stir the cooked rice into the onion-milk mixture. If the mixture is too thick, add a little more milk.
7. Step 7
   Arrange a layer of zucchini slices in the prepared baking dish. Spread the rice mixture evenly over the zucchini. Top with another layer of zucchini slices.
8. Step 8
   Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining Parmesan cheese. Cover with foil.
9. Step 9
   Bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until 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.