Julia Child’s Zucchini Rice Gratin – French Comfort

Julia Child’s Zucchini and Rice Gratin, a dish lovingly referred to as Tian de Courgettes au Riz, is more than just a recipe; it’s a nostalgic embrace of summer’s bounty and a testament to Julia’s genius for making classic French cooking accessible. Who doesn’t remember the joy of watching Julia bring simple ingredients to life with her infectious enthusiasm? This particular gratin embodies that spirit perfectly. It transforms humble zucchini and rice into a comforting, elegant side dish that’s surprisingly easy to prepare. What I adore about this Julia Child’s Zucchini and Rice Gratin is its understated elegance. It doesn’t demand a lot of fuss, yet the flavors meld beautifully, creating a creamy, savory casserole with tender zucchini and perfectly cooked rice. It’s the kind of dish that graces any table with a touch of sophistication, making it a go-to for family dinners and entertaining alike.

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

Ah, Julia Child. The grand dame of French cooking, the woman who made us all believe we could whip up a Coq au Vin in our own kitchens. And today, we’re diving into one of her more humble, yet utterly delightful, creations: a Zucchini and Rice Gratin, or as the French elegantly call it, Tian de Courgettes au Riz. This dish is a testament to Julia’s genius – taking simple, seasonal ingredients and transforming them into something truly comforting and delicious. It’s the perfect side dish, or even a light vegetarian main, and it’s surprisingly easy to assemble. Prepare to be charmed by this rustic, flavorful bake.

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

Preparing Your Tian

This gratin comes together in a few distinct stages, each building upon the last to create a harmonious blend of textures and flavors. We’ll start by preparing our vegetables, then move on to creating a simple, creamy sauce that binds everything together, and finally, assemble and bake our beautiful gratin. Don’t be intimidated by the steps; each one is straightforward and contributes to the final delicious outcome.

1. Prep the Zucchini and Rice:

   First things first, we need to get our star ingredients ready. Wash your zucchini thoroughly and trim off the ends. Now, here’s a Julia-esque tip: for this gratin, it’s best to slice the zucchini thinly. You can do this by hand with a sharp knife or, if you have one, a mandoline (just be extra careful with your fingers!). Aim for slices that are about 1/8-inch thick. This thinness is key to ensuring they cook through and meld beautifully with the rice. In a separate bowl, rinse your white rice under cool running water until the water runs clear. This removes excess starch and will help prevent the rice from becoming gummy in the finished dish. Set both the sliced zucchini and the rinsed rice aside.

2. Build the Flavor Base:

   Now, let’s create the aromatic foundation for our gratin. In a large, oven-safe skillet or a Dutch oven (one that can go from stovetop to oven is ideal, otherwise, you’ll need a separate baking dish), heat 3 tablespoons of the olive oil over medium heat. Add your minced onions and cook them gently, stirring occasionally, until they are soft and translucent, but not browned. This process, often called “sweating” the onions, brings out their natural sweetness. This usually takes about 8-10 minutes. Once the onions are softened, stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; it can turn bitter quickly.

3. Cook the Rice and Make a Simple Béchamel:

   It’s time to introduce the rice to our flavorful base. Add the rinsed rice to the skillet with the onions and garlic. Stir it around for about a minute to toast it slightly. Then, sprinkle the flour over the rice and vegetables. Stir well to coat everything, ensuring there are no dry pockets of flour. This is how we’ll create a simple roux, which will thicken our sauce. Gradually pour in about half a cup of milk, stirring constantly. You’re looking for a thick, creamy consistency, so add a little more milk if it seems too stiff. This is essentially a very rudimentary béchamel sauce. Season generously with kosher salt and freshly ground black pepper. Remember, the zucchini and rice will absorb a lot of seasoning, so don’t be shy!

4. Layer and Assemble the Gratin:

   Now for the satisfying assembly. If your skillet isn’t oven-safe, transfer the rice mixture to a buttered or oiled gratin dish or baking dish. You’ll want a dish that’s roughly 9×13 inches or a similarly sized oval dish. Start by arranging about half of your thinly sliced zucchini in an even layer over the rice mixture. Sprinkle half of the grated Parmesan cheese over the zucchini. Then, add the remaining zucchini slices in another layer, followed by the rest of the Parmesan cheese. Drizzle the remaining 2 tablespoons of olive oil evenly over the top of the gratin. This will help create a lovely golden crust.

5. Bake to Golden Perfection:

   Preheat your oven to 375°F (190°C). Cover the gratin dish tightly with aluminum foil. Place it in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil. This is where the magic happens! The zucchini will have softened, the rice will be tender, and the flavors will have melded beautifully. Continue to bake, uncovered, for another 20-25 minutes, or until the top is beautifully golden brown and the gratin is bubbling around the edges. The aroma wafting from your oven at this point will be simply divine. Let the gratin rest for about 5-10 minutes before serving. This allows it to set slightly, making it easier to serve and ensuring all those wonderful flavors have had a moment to settle. Enjoy this comforting taste of Julia Child’s kitchen!

Conclusion:

There you have it – a taste of Julia Child’s brilliance with her delightful Zucchini and Rice Gratin, or Tian de Courgettes au Riz. This recipe is truly a gem because it transforms humble zucchini and rice into something elegant and incredibly satisfying. It’s a testament to how simple ingredients, prepared with care and a touch of French technique, can create a dish that’s both comforting and sophisticated. The creamy texture from the rice, mingled with the tender zucchini and infused with fragrant herbs, makes this gratin a wonderfully versatile side dish or even a light vegetarian main. I truly encourage you to give this Julia Child’s Zucchini and Rice Gratin a try; I’m confident you’ll fall in love with its delicious simplicity.

For serving, this gratin shines alongside roasted chicken or fish, but it’s also hearty enough to stand on its own as a delicious vegetarian meal, perhaps with a crisp green salad. If you’re feeling adventurous, consider adding a sprinkle of Parmesan cheese during the last few minutes of baking for an extra layer of nutty flavor, or try incorporating other summer vegetables like thinly sliced tomatoes or bell peppers into the layers. Embrace the spirit of Julia and enjoy creating this beautiful dish!

Frequently Asked Questions:

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

Yes, absolutely! You can assemble the gratin up to a day in advance. Cover it tightly and refrigerate. You may 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 gratin?

While many types of rice will work, a medium-grain white rice, like Arborio or a standard long-grain white rice, tends to yield the creamiest results. If you opt for brown rice, it will require a longer cooking time and might alter the texture slightly.

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

This is a common occurrence with zucchini. After slicing, you can lightly salt the zucchini slices and let them sit in a colander for about 20-30 minutes. This will draw out excess moisture. Gently pat them dry with paper towels before layering them into the gratin.

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

A classic French gratin featuring tender zucchini and creamy rice, baked to golden perfection. This dish is a delightful way to enjoy summer squash.

Prep Time
25 Minutes

Cook Time
40 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 grease a 9×13-inch baking dish.
2. Step 2
   Thinly slice the zucchini. In a large bowl, toss the zucchini with 2 tablespoons of olive oil, salt, and pepper.
3. Step 3
   In a separate bowl, combine the uncooked rice with 1/4 cup of the minced onions, 1 tablespoon of olive oil, and a pinch of salt and pepper. Mix well.
4. Step 4
   In a small saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the remaining minced onions and garlic, and sauté until softened, about 5 minutes. Stir in the flour and cook for 1 minute, then gradually whisk in the milk until smooth. Bring to a simmer and cook until thickened, about 2 minutes. Stir in half of the Parmesan cheese, and season with salt and pepper.
5. Step 5
   Layer half of the zucchini slices in the prepared baking dish. Spread the rice mixture evenly over the zucchini. Top with the remaining zucchini slices.
6. Step 6
   Pour the milk sauce evenly over the zucchini and rice. Sprinkle the remaining Parmesan cheese over the top.
7. Step 7
   Bake for 35-40 minutes, or until the zucchini is tender and the top is golden brown and bubbly.
8. Step 8
   Let stand 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.