Julia Child’s Zucchini Rice Gratin Recipe

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is more than just a side dish; it’s a comforting embrace from a culinary legend. Who can resist the charm of Julia Child bringin extractg her magic to humble summer squash? This dish is beloved for its simplicity and its ability to transform everyday ingredients into something truly spectacular. It’s the kind of recipe that makes you feel instantly more accomplished in the kitchen, channeling the spirit of “Bon Appétit!” What truly makes Julia Child’s Zucchini and Rice Gratin special is its elegant yet unfussy nature. It’s a testament to how fresh, quality ingredients, treated with a little love and classic technique, can create a symphony of flavors and textures. The creamy rice, tender zucchini, and a hint of savory goodness create a harmonious bite that’s both satisfying and delightfully light.

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

There are few culinary figures as beloved and inspiring as Julia Child. Her joyous approach to cooking, her meticulous guidance, and her unfailing encouragement have made her a legend. Today, we’re diving into one of her simpler yet utterly delightful dishes: the Zucchini and Rice Gratin, or Tian de Courgettes au Riz. This is a dish that celebrates the humble zucchini, transforming it into something truly special with the comforting embrace of rice and a cheesy, golden-brown topping. It’s the kind of dish that feels both rustic and elegant, perfect for a weeknight supper or a charming side for a gathering.

Julia Child had a knack for taking everyday ingredients and elevating them with thoughtful preparation. This gratin is a perfect example. It’s not overly complicated, but each step contributes to a harmonious blend of flavors and textures. The zucchini softens beautifully, absorbing the subtle savory notes from the onions and garlic, while the rice provides a satisfying heartiness. The Parmesan cheese, of course, adds that indispensable layer of nutty, salty goodness that ties it all together.

Let’s get our hands on the ingredients for this delightful tian.

Ingredients:

Preparing the Zucchini and Rice

1. Begin extract by preparing your zucchini. Wash them thoroughly and then slice them into rounds about 1/4-inch thick. Don’t worry about peeling them; the skin adds a lovely texture and color to the finished dish. As you slice, you might notice some zucchini seeds are quite prominent. If they are large and seem watery, you can gently scoop them out with a small spoon, but for most zucchini, the seeds are perfectly fine and will soften during baking. Lay the sliced zucchini out on paper towels and sprinkle them lightly with kosher salt. Let them sit for about 15-20 minutes. This salting process is crucial; it draws out excess moisture from the zucchini, preventing your gratin from becoming watery and ensuring a more concentrated flavor. After the resting period, gently pat the zucchini slices dry with more paper towels to remove any remaining moisture.

2. While the zucchini is sweating, let’s tend to the rice. In a medium saucepan, combine the 1/2 cup of uncooked white rice with 1 cup of water. Add a pinch of kosher salt. Bring this to a boil over medium-high heat, then immediately reduce the heat to low, cover the saucepan tightly, and simmer for about 15 minutes, or until the rice is just tender and most of the water has been absorbed. You don’t want the rice to be fully cooked at this stage; it will continue to cook in the oven. Once cooked, fluff the rice gently with a fork and set it aside.

Building the Flavor Base

3. Now, let’s create a flavorful base for our gratin. Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the minced onions and cook, stirring occasionally, until they are softened and translucent, which should take about 5-7 minutes. You’re not looking for them to brown deeply, just to become sweet and tender. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. Sprinkle the 2 tablespoons of all-purpose flour over the onions and garlic. Stir well and cook for about 1 minute, allowing the flour to toast slightly. This is the foundation for a light, creamy sauce.

4. Gradually whisk in the 1/2 cup of milk into the skillet, a little at a time, ensuring there are no lumps of flour. Continue to cook and stir, bringin extractg the mixture to a gentle simmer. As it heats, the sauce will thicken beautifully. Stir in 1/3 cup of the grated Parmesan cheese until it’s melted and well incorporated. Season this sauce generously with kosher salt and freshly ground black pepper to your taste. Remember that Parmesan cheese is salty, so taste before adding too much salt. This savory sauce will coat the zucchini and rice, infusing them with wonderful flavor.

Assembling and Baking the Gratin

5. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a gratin dish or an oven-safe baking dish with the remaining 2 tablespoons of olive oil. Now, it’s time to assemble our tian. Spread the cooked and fluffed rice evenly over the bottom of the prepared dish. Arrange the patted-dry zucchini slices over the rice. You can layer them neatly in concentric circles or simply scatter them evenly – either way will be delicious. Pour the creamy Parmesan sauce evenly over the zucchini and rice, ensuring it gets into all the nooks and crannies. Finally, sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top. This will form a lovely golden crust as it bakes.

Bake the gratin in the preheated oven for 30 to 40 minutes, or until the zucchini is tender when pierced with a fork, the sauce is bubbly, and the top is beautifully golden brown and slightly crisp. If the top starts to brown too quickly before the zucchini is tender, you can loosely tent the dish with aluminum foil. Let the gratin rest for about 5-10 minutes after it comes out of the oven before serving. This allows the flavors to meld and the gratin to set slightly, making it easier to serve. This Julia Child Zucchini and Rice Gratin is a testament to the power of simple ingredients prepared with care. Enjoy this comforting and delicious dish!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is an absolute triumph of simple ingredients transformed into something truly special. This dish beautifully showcases the subtle sweetness of zucchini, complemented by the comforting earthiness of rice, all bound together with a luscious, cheesy sauce. It’s a testament to Julia’s genius in elevating everyday vegetables into elegant, yet approachable, culinary creations. This gratin is wonderfully versatile, making it a fantastic side dish for grilled meats, roasted chicken, or even as a vegetarian main course served with a fresh green salad. The gentle flavors are crowd-pleasing and the bake time allows for easy entertaining.

Don’t hesitate to experiment with variations! Consider adding a pinch of nutmeg for warmth, a sprinkle of fresh thyme or chives for herbaceous notes, or even a layer of thinly sliced tomatoes for a vibrant color contrast. For a richer flavor, you could incorporate some finely diced onion or shallots sautéed before assembling. I truly encourage you to give this Julia Child’s Zucchini and Rice Gratin a try. It’s a rewarding recipe that’s sure to become a favorite in your repertoire.

Frequently Asked Questions:

Can I make this gratin ahead of time?

Yes, absolutely! You can assemble the gratin up to a day in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the preheated oven. You may need to add a few extra minutes to the baking time.

What kind of cheese is best for this gratin?

Julia Child often favored Gruyère for its nutty, slightly sharp flavor and excellent melting qualities. However, a good quality Swiss cheese, Emmental, or even a blend of Cheddar and Parmesan would also be delicious. The key is to use a cheese that melts well and complements the subtle flavors of the zucchini and rice.

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

A classic French gratin featuring layers of tender zucchini and fluffy rice baked in a creamy, cheesy sauce, inspired by Julia Child’s technique.

Prep Time
20 Minutes

Cook Time
40 Minutes

Total Time
1 Hours

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 oven to 375°F (190°C). Lightly grease a 2-quart gratin dish with 1 tablespoon of olive oil.
2. Step 2
   Slice the zucchini into thin rounds (about 1/8-inch thick). In a large bowl, toss the zucchini with 2 tablespoons of olive oil, salt, and pepper. Spread evenly in the prepared gratin dish.
3. Step 3
   In a skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the minced onions and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Step 4
   Sprinkle the flour over the onion and garlic mixture and cook for 1 minute, stirring constantly. Gradually whisk in the milk until a smooth sauce forms. Bring to a gentle simmer, stirring, until thickened. Stir in 1/3 cup of the Parmesan cheese, salt, and pepper to taste.
5. Step 5
   Scatter the uncooked white rice evenly over the zucchini in the gratin dish. Pour the onion and cheese sauce over the rice and zucchini. Sprinkle the remaining 1/3 cup of Parmesan cheese over the top.
6. Step 6
   Cover the gratin dish tightly with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and the rice is tender.
7. Step 7
   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.