Julia Child’s Zucchini Rice Gratin Recipe

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in France, is a dish that embodies everything I adore about rustic, comforting French cuisine. It’s a testament to how simple, fresh ingredients can be transformed into something truly spectacular with a little technique and a lot of love. This isn’t just any zucchini and rice dish; it’s a beautifully layered mosaic of tender zucchini, fluffy rice, and a savory, cheesy sauce that bakes into a golden, bubbly masterpiece. I’ve always been drawn to Julia Child’s approach to cooking – approachable yet elegant, and this Tian de Courgettes au Riz is a perfect example. It’s the kind of dish that warms you from the inside out, perfect for a leisurely Sunday supper or a delightful side for a summer barbecue. What makes this particular Julia Child’s Zucchini and Rice Gratin so special is its inherent elegance without being overly fussy, making it accessible for home cooks of all levels.

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

There are few culinary figures as revered and inspiring as Julia Child. Her approach to cooking was always about demystifying classic French cuisine, making it accessible and, most importantly, enjoyable. One of her delightful contributions to the home cook’s repertoire is this charming Zucchini and Rice Gratin, or Tian de Courgettes au Riz. It’s a dish that elegantly transforms humble zucchini and rice into a sophisticated side or even a light vegetarian main. This gratin is a testament to Julia’s philosophy: simple ingredients, thoughtfully prepared, can yield extraordinary results. It’s also a fantastic way to use up a summer bounty of zucchini, transforming them into something warm, comforting, and utterly delicious.

The beauty of this gratin lies in its layered simplicity. Thinly sliced zucchini meld with tender, cooked rice, all bound together by a light, savory sauce and topped with golden, bubbly Parmesan cheese. It’s the kind of dish that feels special enough for a dinner party but is also perfectly suited for a weeknight meal. The subtle flavors of the zucchini are enhanced by the garlic and onion, while the rice provides a wonderful textural contrast and a satisfying heartiness.

Let’s dive into the ingredients you’ll need to recreate this Julia Child classic.

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

Cooking Instructions

This gratin comes together in a few key stages, each contributing to the final harmonious blend of flavors and textures. We’ll start by preparing our vegetables, then cook the rice, and finally assemble and bake our beautiful gratin.

1.

Preparing the Zucchini and Aromatics

Begin extract by prepping your zucchini. Wash them thoroughly and then slice them thinly, about 1/8-inch thick. A mandoline slicer is your best friend here for achieving uniform slices, which will ensure even cooking. If you don’t have one, a sharp knife and a steady hand will do the trick. Don’t worry about peeling the zucchini; the skin adds a lovely bit of color and texture. Next, let’s tend to the flavor base. In a large skillet, 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, about 5-7 minutes. You want them to be tender and sweet, not browned. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.

2.

Cooking the Rice

While your onions and garlic are sautéing, let’s get the rice going. You can cook the rice in the traditional way: rinse the 1/2 cup of white rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice with 1 cup of water (or according to your rice package directions) in a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender. Once cooked, fluff the rice with a fork and set it aside. It’s important for the rice to be cooked but not mushy, as it will continue to cook and absorb moisture in the gratin.

3.

Creating the Sauce and Assembling the Gratin

Now, back to the skillet with the onions and garlic. Sprinkle the 2 tablespoons of all-purpose flour over the softened onions and garlic. Stir well and cook for about 1 minute, allowing the flour to cook slightly. This is your roux, which will help thicken the sauce. Gradually whisk in about 1/4 cup of the milk, stirring constantly to prevent lumps. Continue to add milk a little at a time, whisking until you have a smooth, creamy sauce. You might not need the entire 1/2 cup of milk; the consistency should be similar to heavy cream. Season the sauce with kosher salt and freshly ground black pepper to your liking. Stir in 1/3 cup of the grated Parmesan cheese until it’s melted into the sauce. This adds a wonderful depth of flavor. Now, it’s time to assemble. In a medium bowl, gently toss the sliced zucchini with the remaining 2 tablespoons of olive oil, a pinch of salt, and pepper. In a separate bowl, combine the cooked rice with about half of the creamy sauce.

4.

Layering and Baking

Preheat your oven to 375°F (190°C). Lightly grease a baking dish (an 8×8 inch dish or a similar-sized gratin dish works well). Begin extract by spreading the rice mixture evenly over the bottom of the prepared baking dish. Next, arrange the seasoned zucchini slices in overlapping layers on top of the rice. You can be creative with your arrangement; circular patterns or neat rows both look beautiful. Pour the remaining sauce evenly over the zucchini layers. Make sure to get some of that lovely onion and garlic mixture distributed throughout.

5.

The Final Touch and Baking to Perfection

Finally, sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top of the gratin. This is what will give you that irresistible golden-brown, bubbly crust. Place the baking dish on a baking sheet (to catch any potential drips) and bake in the preheated oven for 30 to 40 minutes. You’re looking for the zucchini to be tender when pierced with a fork and the topping to be golden and bubbling. If the top starts to brown too quickly, you can loosely tent it with foil. Once baked to perfection, 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 serve. Enjoy this delightful taste of Julia Child’s culinary wisdom!

Conclusion:

And there you have it – Julia Child’s Zucchini and Rice Gratin, a dish that truly embodies her philosophy of approachable yet elegant home cooking. This tian is a wonderful way to transform humble zucchini and rice into something utterly delicious and satisfying. Its beauty lies in its simplicity, allowing the fresh flavors of the zucchini to shine, complemented by the comforting creaminess of the rice and a hint of Parmesan. It’s a versatile side dish that can elevate any meal, from a casual weeknight dinner to a more festive gathering. I highly encourage you to give this Julia Child’s Zucchini and Rice Gratin a try; it’s a recipe that’s sure to become a cherished addition to your culinary repertoire.

For serving suggestions, this gratin is fantastic alongside grilled meats, roasted chicken, or fish. It also makes a surprisingly hearty vegetarian main course when served with a fresh green salad. Feel free to experiment with variations! You can add a layer of finely diced onion or leeks along with the zucchini, or introduce a pinch of nutmeg or a dash of fresh thyme for an extra layer of flavor. Don’t be afraid to adjust the amount of cheese to your liking.

FAQs:

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

Yes, you can assemble the gratin a day in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, remove it from the refrigerator about 30 minutes before baking to allow it to come closer to room temperature, and then bake as directed, adding a few extra minutes to the cooking time if needed.

What kind of rice is best for this tian?

While many types of rice will work, a medium-grain rice like Arborio or a long-grain white rice such as Basmati or Jasmine are excellent choices. They absorb the liquids beautifully and create a lovely, creamy texture when baked.

---