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 its French homeland, is a dish that truly embodies the comforting elegance of French country cooking. We’ve all faced that summer abundance of zucchini, and this recipe offers a truly delightful way to transform it into something spectacular. What makes this particular Julia Child’s Zucchini and Rice Gratin so beloved? It’s the perfect marriage of simple, fresh ingredients elevated by her signature touch of culinary genius. The tender zucchini slices, nestled with fluffy rice and bathed in a creamy, cheesy sauce, create a textural and flavorful symphony that is both satisfying and surprisingly light. It’s the kind of dish that whispers of sun-drenched gardens and cozy family meals, making it a perennial favorite in my kitchen and, I suspect, in yours too.

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

Julia Child, the legendary culinary icon, gifted us with countless recipes that are as approachable as they are delicious. Her Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its native French, is a perfect example. It’s a dish that transforms humble summer zucchini into something truly special, a comforting and elegant side that’s surprisingly simple to prepare. This gratin is more than just a way to use up a bumper crop of zucchini; it’s a testament to Julia’s ability to elevate everyday ingredients with classic techniques and a touch of French flair. The subtle creaminess from the milk and the salty tang of Parmesan cheese perfectly complement the tender zucchini and fluffy rice, creating a harmonious blend of flavors and textures. It’s the kind of dish that feels both rustic and refined, making it suitable for a weeknight meal or a more festive gathering.

Ingredients:

Cooking Instructions:

This gratin comes together in a few distinct stages, each contributing to the final delightful outcome. We’ll start by preparing our vegetables, then create a simple creamy base, and finally assemble and bake this wonderful dish.

1. Preparing the Zucchini and Rice:

Begin extract by washing your zucchini thoroughly. Trim off the ends. Julia often liked to slice her vegetables thinly and uniformly for even cooking, so aim for slices about 1/4-inch thick. A mandoline slicer can be incredibly helpful here, but a sharp knife will do the job just fine. The key is consistency. Next, it’s time to address the rice. In a medium saucepan, combine the uncooked white rice with 1 cup of water. 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 just tender. We don’t want it fully cooked, as it will continue to cook in the oven. Once cooked, fluff the rice with a fork and set it aside. This pre-cooking ensures that the rice absorbs the flavors of the gratin without becoming mushy.

2. Sautéing the Aromatics:

In a large skillet over medium heat, warm 3 tablespoons of the olive oil. Add your finely minced onions and cook them, stirring occasionally, until they are softened and translucent, about 5-7 minutes. We’re not looking for browning here, just a gentle softening that releases their sweet flavor. Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter. This aromatic base will infuse the entire dish with a wonderful savory depth.

3. Creating the Creamy Sauce:

To the skillet with the softened onions and garlic, sprinkle the all-purpose flour. Stir it in well with the olive oil and vegetables to create a roux. Cook this mixture for about 1-2 minutes, stirring constantly, to cook out the raw flour taste. This step is crucial for achieving a smooth, lump-free sauce. Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking and cooking over medium-low heat until the sauce thickens to a creamy consistency, coating the back of a spoon. Season generously with kosher salt and freshly ground black pepper. Remember that the Parmesan cheese will also add saltiness, so season mindfully. Stir in 1/3 cup of the grated Parmesan cheese until it melts into the sauce, adding a wonderful nutty flavor.

4. Assembling the Gratin:

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish (a 9×13 inch dish or a similar-sized gratin dish works well) with the remaining 2 tablespoons of olive oil. In a large bowl, gently combine the sliced zucchini, the partially cooked rice, and the creamy onion-garlic sauce. You want to coat everything evenly without bruising the zucchini. This ensures that every bite will be flavorful and moist.

5. Baking to Golden Perfection:

Pour the zucchini and rice mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top. This is where the magic happens! Place the dish in the preheated oven and bake for 30-40 minutes, or until the gratin is bubbly and the top is golden brown and delicious. You can test for doneness by inserting a knife into the center; it should go through easily, indicating that the zucchini and rice are tender. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. Let the gratin rest for a few minutes after removing it from the oven before serving. This allows the flavors to meld and the dish to set slightly, making it easier to serve. Enjoy this delightful taste of Julia’s kitchen!

Conclusion:

There you have it – a delightful journey into recreating Julia Child’s Zucchini and Rice Gratin, or as she knew it, Tian de Courgettes au Riz! This recipe truly embodies Julia’s philosophy: taking simple, fresh ingredients and transforming them into something utterly delicious and comforting. The beauty of this gratin lies in its elegant simplicity, where tender zucchini and fluffy rice meld together with aromatic herbs and a hint of cheese to create a dish that is both satisfying and surprisingly light. It’s a fantastic way to use up an abundance of summer zucchini, proving that even the most humble vegetables can shine.

This Julia Child’s Zucchini and Rice Gratin is wonderfully versatile. Serve it as a charming side dish alongside grilled chicken, roasted fish, or a hearty steak. It also makes for a lovely light lunch or a vegetarian main course when paired with a crisp green salad. Don’t be afraid to experiment with variations! You can add a layer of thinly sliced tomatoes for extra color and flavor, or incorporate finely chopped onions or shallots sautéed until translucent for added depth. A pinch of nutmeg or a dash of paprika can also elevate the taste profile. I wholeheartedly encourage you to give this recipe a try; it’s a true taste of classic French country cooking that is sure to become a favorite in your kitchen.

Frequently Asked Questions:

Can I make this gratin ahead of time?

Yes, you absolutely can! You can assemble the gratin up to a day in advance. Cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven. You might 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 Julia Child’s Zucchini and Rice Gratin works well with most long-grain white rice like Basmati or Jasmine, you can also experiment with other varieties. Arborio rice, typically used for risotto, will lend a creamier texture. Just be sure to cook the rice partially before layering it into the gratin to ensure it becomes tender.

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

A classic French gratin featuring thinly sliced zucchini and rice baked in a creamy, cheesy sauce, inspired by Julia Child’s iconic cooking.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 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).
2. Step 2
   In a large bowl, toss the zucchini slices with 2 tablespoons of olive oil, salt, and pepper. Set aside.
3. Step 3
   In a skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced onions and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
4. Step 4
   Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 1-2 minutes to create a roux. Gradually whisk in the milk, a little at a time, until a smooth sauce forms. Bring to a gentle simmer and cook for 2-3 minutes, or until thickened. Stir in 1/3 cup of the grated Parmesan cheese, salt, and pepper to taste. Remove from heat.
5. Step 5
   In a greased 9×13 inch baking dish, spread the uncooked rice evenly on the bottom.
6. Step 6
   Arrange the seasoned zucchini slices in overlapping layers over the rice. Pour the creamy onion sauce evenly over the zucchini.
7. Step 7
   Sprinkle the remaining 1/3 cup of Parmesan cheese over the top.
8. Step 8
   Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, or until the gratin is bubbling and golden brown on top.
9. Step 9
   Let the gratin rest for 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.