Julia Child Zucchini Rice Gratin Recipe – Easy Tian

Julia Child’s Zucchini and Rice Gratin is a dish that whispers of summer gardens and the comforting embrace of a well-loved kitchen. When I think of simple, elegant vegetable preparations that truly shine, this Julia Child’s Zucchini and Rice Gratin, also known as Tian de Courgettes au Riz, immediately comes to mind. It’s the kind of recipe that doesn’t demand fussy techniques but delivers an incredibly satisfying and flavorful result. What is it about this particular gratin that captivates us? It’s the harmonious marriage of tender, thinly sliced zucchini, perfectly cooked rice, and a creamy, cheesy sauce, all baked until golden and bubbly. This Julia Child’s Zucchini and Rice Gratin is more than just a side dish; it’s a celebration of fresh produce and the genius of French country cooking, made accessible to home cooks everywhere.

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

Ah, the humble zucchini! Often relegated to a supporting role, it truly shines in Julia Child’s Zucchini and Rice Gratin, or as the French call it, Tian de Courgettes au Riz. This dish is a testament to Julia’s genius for elevating simple ingredients into something spectacular. It’s a comforting, flavorful bake that’s perfect as a side dish or even a light vegetarian main. The rice, cooked to tender perfection, provides a delightful textural contrast to the soft, sweet zucchini, all bound together by a subtly cheesy, creamy sauce. Preparing this gratin feels like a warm hug from Julia herself, and the result is always a crowd-pleaser.

Ingredients:

Cooking Instructions:

Preparing the Zucchini

The first step in creating this wonderful gratin is to prepare our star ingredient: the zucchini. You’ll want to wash your zucchini thoroughly and then trim off the ends. The key here is how you cut them. We want thin, uniform slices, about 1/8-inch thick. This can be achieved with a sharp knife and a steady hand, or if you have one, a mandoline slicer is your best friend for achieving that perfect consistency. Uniformity is important because it ensures that the zucchini will cook evenly throughout the gratin, preventing some pieces from becoming mushy while others remain slightly undercooked. As you slice them, you’ll notice a bit of moisture. You can lightly salt the zucchini slices and let them sit in a colander for about 15-20 minutes to draw out some of that excess water. This step is not strictly necessary, but it can help prevent the gratin from becoming too watery. Gently pat them dry with paper towels before proceeding.

Cooking the Rice and Aromatics

Next, we turn our attention to the rice and the flavor base. In a medium saucepan, combine the 1/2 cup of uncooked white rice with 1 cup of water and a pinch of salt. 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 the rice to be fully cooked, as it will continue to cook in the oven. Once cooked, fluff the rice with a fork and set it aside. While the rice is cooking, let’s build our flavor foundation. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and sauté them until they are softened and translucent, which should take about 5-7 minutes. You want them to be sweet and tender, not browned. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Creating the Creamy Sauce

Now, we’ll create a simple yet elegant sauce to bind everything together. To the skillet with the softened onions and garlic, sprinkle in the 2 tablespoons of all-purpose flour. Whisk it well with the onions and oil, cooking for about 1 to 2 minutes to toast the flour slightly. This process, known as making a roux, will help thicken our sauce and prevent a raw flour taste. Gradually whisk in the 1/2 cup of milk. Keep whisking constantly to avoid lumps. Continue to cook, stirring, until the sauce thickens to a smooth, creamy consistency. You may need to add a little more milk, a tablespoon at a time, if the sauce becomes too thick. Season generously with kosher salt and freshly ground black pepper to taste. Remember that the Parmesan cheese will also add saltiness, so be mindful of that when seasoning. Stir in about half of the grated Parmesan cheese (approximately 1/3 cup) into the sauce until it’s melted and well combined.

Assembling the Gratin

It’s time to bring all our components together! Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a gratin dish or a similar-sized baking dish with the remaining 2 tablespoons of olive oil. In a large bowl, gently toss the sliced zucchini and the partially cooked rice together. Pour the creamy onion and garlic sauce over the zucchini and rice mixture. Gently fold everything together to ensure that the zucchini slices and rice are evenly coated with the sauce. Be careful not to overmix, as we want to maintain the integrity of the zucchini slices. Pour the mixture into the prepared gratin dish, spreading it out evenly.

Baking to Golden Perfection

Finally, we bake this delicious creation. Sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top of the gratin. You can also add an extra grind of black pepper if you like. Cover the gratin dish loosely with aluminum foil. Place it in the preheated oven and bake for about 30 minutes. After 30 minutes, remove the aluminum foil and continue to bake for another 20-25 minutes, or until the top is beautifully golden brown and the zucchini is tender when pierced with a fork. The edges should be bubbling, and the aroma filling your kitchen will be absolutely divine. Allow the gratin to rest for about 5-10 minutes before serving. This brief resting period 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 brilliance!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is an absolute triumph of simple ingredients elevated to something truly special. It’s a dish that embodies comfort, elegance, and that signature Julia Child approachability. The beauty lies in its straightforward preparation, allowing the natural sweetness of the zucchini to meld harmoniously with the creamy rice and savory Parmesan. This recipe is a testament to how humble vegetables can become the star of the show. It’s perfect for showcasing summer’s bounty or as a comforting side dish any time of year. I truly encourage you to give this delightful gratin a try; you won’t be disappointed!

For serving, this gratin is incredibly versatile. It pairs wonderfully with roasted chicken or fish, but it also stands beautifully on its own as a light vegetarian main course. Consider a simple green salad dressed with a bright vinaigrette to complement its richness. If you’re feeling adventurous, feel free to experiment with variations! Adding a finely diced onion or shallot sautéed before layering can introduce another layer of flavor. A pinch of nutmeg or a sprinkle of fresh thyme or parsley before baking can also enhance its aromatic profile. Don’t shy away from using different cheeses if you don’t have Parmesan on hand – Gruyère or even a sharp cheddar could offer a delightful twist.

Frequently Asked Questions:

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 and refrigerate. You may need to add a few extra minutes to the baking time when reheating.

What kind of rice is best for this gratin?

While Arborio or Carnaroli rice are excellent choices for their creamy texture, a good quality long-grain white rice will also work well. Just ensure it’s cooked al dente before mixing with the other ingredients to prevent it from becoming mushy in the oven.

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

A savory and comforting gratin featuring tender zucchini, fluffy rice, and a creamy Parmesan sauce, inspired by Julia Child’s classic French cooking.

Prep Time
25 Minutes

Cook Time
40 Minutes

Total Time
5 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 skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced onions and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Step 3
   Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk until a smooth sauce forms. Bring to a simmer and cook for 2 minutes until thickened. Remove from heat and stir in 1/3 cup of the grated Parmesan cheese. Season with salt and pepper to taste.
4. Step 4
   Cook the rice according to package directions. Drain well.
5. Step 5
   In a large bowl, toss the sliced zucchini with the remaining 2 tablespoons of olive oil, salt, and pepper.
6. Step 6
   Layer half of the zucchini slices in the prepared baking dish. Top with the cooked rice and then the remaining zucchini slices.
7. Step 7
   Pour the cheese sauce evenly over the zucchini and rice. Sprinkle with the remaining 1/3 cup of grated Parmesan cheese.
8. Step 8
   Bake for 35-40 minutes, or until the zucchini is tender and the top is 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.