Julia Child’s Zucchini Rice Gratin – Easy Tian Recipe

Julia Child’s Zucchini and Rice Gratin is more than just a recipe; it’s an invitation to a sun-drenched Provençal kitchen, a whispered secret from the legendary Julia herself. Who can resist the simple elegance of this dish? It’s the ultimate comfort food, elevated to something truly special with its delicate layers and wonderfully creamy texture. What makes this Julia Child’s Zucchini and Rice Gratin so beloved is its inherent ability to transform humble ingredients into a symphony of flavors. The subtle sweetness of the zucchini, perfectly complemented by fluffy rice and a luscious sauce, creates a truly memorable culinary experience. It’s a testament to Julia’s genius for making classic French cooking approachable and utterly delicious, a dish that feels both rustic and refined all at once. Get ready to fall in love with this delightful gratin!

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

There are few names as synonymous with joyful, approachable cooking as Julia Child. Her ability to demystify French cuisine and make it accessible to home cooks around the world is legendary. This Tian de Courgettes au Riz, or Zucchini and Rice Gratin, is a perfect example of her genius. It takes humble ingredients – zucchini, rice, onions, and cheese – and transforms them into a comforting, elegant, and utterly delicious side dish that’s perfect for any occasion.

This gratin is wonderfully versatile. It can accompany roasted chicken, grilled fish, or a simple steak. It’s also substantial enough to be a vegetarian main course when paired with a fresh salad. The beauty of this dish lies in its simplicity and the way the flavors meld together during baking. The zucchini softens beautifully, the rice becomes tender and creamy, and the Parmesan cheese creates a delightful golden crust. Let’s dive into creating this classic from Julia Child’s repertoire.

Ingredients:

Preparing the Base

The foundation of this gratin is a flavorful cooked rice and a sautéed onion and garlic mixture. This step ensures that the rice will be perfectly cooked and not mushy, and the aromatics will infuse the entire dish with their savory essence.

1. Cook the Rice: In a medium saucepan, combine the 1/2 cup of uncooked white rice with 1 cup of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it stand, covered, for another 5 minutes. This resting period allows the rice to finish steaming and become fluffy. Fluff the cooked rice with a fork and set aside.

2. Sauté the Aromatics: While the rice is cooking, heat 2 tablespoons of the olive oil in a large skillet or Dutch oven over medium heat. Add the minced onions and cook, stirring occasionally, until they are softened and translucent, about 5-7 minutes. You don’t want them to brown significantly, just to become tender and sweet. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Remove the onion and garlic mixture from the skillet and set aside.

Assembling the Gratin

Now that our base components are ready, we’ll prepare the zucchini and then assemble the gratin with a simple bécbeef hamel-like sauce to bind everything together.

3. Prepare the Zucchini: Wash the zucchini thoroughly. Trim off the ends and slice them thinly, about 1/8 to 1/4 inch thick. A mandoline slicer is excellent for achieving uniform slices, but a sharp knife will work perfectly well. You can choose to salt and drain the zucchini at this stage if you prefer a less watery gratin, though Julia often skipped this step for simplicity. If you do choose to salt them, place the sliced zucchini in a colander, sprinkle generously with kosher salt, and let them sit for about 30 minutes. Then, gently press out as much excess moisture as possible before proceeding.

4. Create the Binding Sauce: In the same skillet used for the onions (no need to wash it), melt the remaining 3 tablespoons of olive oil over medium heat. Whisk in the 2 tablespoons of all-purpose flour, stirring constantly for about 1 minute to cook out the raw flour taste. This is the begin extractning of a roux. Gradually whisk in the 1/2 cup of milk, a little at a time, ensuring it’s fully incorporated before adding more. Continue whisking until the sauce is smooth and begin extracts to thicken. Season generously with kosher salt and freshly ground black pepper. Stir in 1/3 cup of the grated Parmesan cheese until melted and smooth. This forms a light, cheesy sauce that will bind the ingredients together beautifully.

Baking to Golden Perfection

The final steps involve layering all our prepared ingredients and baking until the gratin is bubbling and golden brown.

5. Assemble and Bake: Preheat your oven to 375°F (190°C). In a mixing bowl, gently combine the cooked rice, the sautéed onion and garlic mixture, and about half of the sliced zucchini. Pour the prepared cheesy sauce over the mixture and toss gently until everything is evenly coated. Add more of the remaining sliced zucchini on top, arrangin extractg them as attractively as you can. You can overlap them slightly for a more visually appealing finish. Sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top of the gratin.

Transfer the gratin to the preheated oven and bake for 30 to 40 minutes, or until the top is golden brown and bubbly, and the zucchini is tender when pierced with a fork. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

Let the gratin rest for about 10-15 minutes after removing it from the oven. This allows the flavors to meld and the gratin to set slightly, making it easier to serve. Serve hot and enjoy the delightful flavors and textures that Julia Child so expertly brought together. This dish is a testament to the magic that can be created with simple, fresh ingredients and a touch of culinary wisdom. Bon appétit!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is a truly wonderful dish that embodies simple elegance and comforting flavors. Its beauty lies in its straightforward preparation and the way it transforms humble ingredients into a sophisticated side or light main. The creamy rice mingled with tender, subtly sweet zucchini, all bound together with a hint of cheese, creates a delightful texture and a satisfying, wholesome meal. It’s the kind of dish that feels both rustic and refined, perfect for any occasion.

I wholeheartedly encourage you to give this Julia Child recipe a try. It’s a fantastic way to showcase fresh summer produce and a testament to why her recipes remain beloved classics. Whether you’re a seasoned cook or just starting out, this gratin is approachable and incredibly rewarding. Think of it as your new go-to for a taste of French countryside charm!

Frequently Asked Questions:

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

Absolutely! This gratin is an excellent make-ahead option. You can assemble it a day in advance, cover it tightly, and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before baking, and you might need to add a few extra minutes to the cooking time. It’s a perfect dish for entertaining, as it frees you up to enjoy your guests.

What are some good serving suggestions for the Tian de Courgettes au Riz?

This gratin is incredibly versatile! It pairs beautifully with roasted chicken, grilled fish, or lamb chops. For a vegetarian meal, serve it alongside a fresh green salad and some crusty bread. It also makes a delicious addition to a brunch spread. The richness of the gratin complements lighter fare wonderfully.

Are there any variations I can try for this Zucchini and Rice Gratin?

Certainly! You can add a pinch of nutmeg to the bécbeef hamel for an extra layer of warmth. Consider adding a finely chopped onion or some garlic to the sautéed zucchini for more depth of flavor. For a richer gratin, a mix of cheeses like Gruyère, Parmesan, or even a touch of cheddar can be used. Some people also like to add a sprinkle of fresh herbs like parsley or thyme just before serving.

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

A classic French gratin featuring thinly sliced zucchini layered with a savory rice mixture, baked until tender and golden.

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
15 Minutes

Servings
6 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 your oven to 375°F (190°C). Lightly grease a gratin dish or baking pan.
2. Step 2
   Thinly slice the zucchini. In a large bowl, toss the zucchini slices with 2 tablespoons of olive oil, salt, and pepper. Set aside.
3. Step 3
   Cook the rice according to package directions until al dente. Drain and set aside.
4. Step 4
   In a saucepan, heat the remaining 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 1 minute more until fragrant.
5. Step 5
   Sprinkle the flour over the onion and garlic mixture and whisk to combine. Cook for 1 minute, then gradually whisk in the milk until a smooth sauce forms. Bring to a simmer and cook for 2-3 minutes, stirring, until thickened. Stir in 1/3 cup of the grated Parmesan cheese, salt, and pepper to taste. Remove from heat.
6. Step 6
   Gently fold the cooked rice into the onion-milk sauce. Stir to ensure the rice is evenly coated.
7. Step 7
   Arrange the zucchini slices in overlapping layers in the prepared gratin dish. Pour the rice mixture evenly over the zucchini.
8. Step 8
   Sprinkle the remaining 1/3 cup of Parmesan cheese over the top. Cover the gratin dish with foil.
9. Step 9
   Bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the top is golden brown and the zucchini is tender.
10. Step 10
    Let the gratin rest 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.