Julia Child’s Zucchini Rice Gratin Recipe

Julia Child’s Zucchini and Rice Gratin isn’t just a dish; it’s a warm hug from a culinary legend. When I think of comforting, rustic French cooking, my mind immediately goes to this delightful preparation. It’s the kind of recipe that proves simple ingredients can achieve extraordinary flavor and texture. What’s so captivating about this Zucchini and Rice Gratin is its effortless elegance. It takes humble zucchini and transforms it into something truly special, a symphony of tender rice and slightly caramelized vegetables bathed in a creamy, savory sauce. People adore it because it’s incredibly satisfying without being heavy, a perfect side dish for almost any meal or a light main course. It captures the essence of Julia Child’s philosophy: good food, made with love and a touch of French flair, accessible to everyone. This Julia Child’s Zucchini and Rice Gratin is a testament to that enduring legacy.

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

There are some dishes that just scream comfort and tradition, and Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its French homeland, is undeniably one of them. This dish, while simple in its ingredients, is elevated by Julia’s masterful touch, transforming humble zucchini and rice into a wonderfully satisfying and flavorful gratin. It’s the perfect side dish for a summer barbecue, a hearty accompaniment to roast chicken, or even a light vegetarian main course. The beauty of this tian lies in its layered presentation and the delightful interplay of textures – tender zucchini, fluffy rice, and a creamy, cheesy sauce. It’s a dish that evokes the warmth of a French country kitchen and the joy of sharing good food.

Ingredients:

Preparing the Zucchini and Rice

The first step in creating this delightful gratin is to prepare our main components. We’ll start by getting our zucchini ready. For this recipe, it’s best to use fresh, firm zucchini. Wash them thoroughly and then slice them into thin rounds, about 1/8 to 1/4 inch thick. You don’t need to peel them; the skin adds a lovely bit of color and texture. As you slice them, place them in a colander set over a bowl and sprinkle them generously with kosher salt. Let them sit for at least 30 minutes, or even up to an hour. This salting process is crucial as it draws out excess moisture from the zucchini, preventing your gratin from becoming watery and ensuring a more concentrated flavor. Once the time is up, gently pat the zucchini slices dry with paper towels to remove any remaining moisture.

While the zucchini is working its magic, let’s turn our attention to the rice. For this tian, a simple white rice is best. Rinse the uncooked rice under cold running water until the water runs clear. This removes excess starch, which will help prevent the rice from becoming gummy. In a medium saucepan, combine the rinsed 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 tightly, and simmer for about 15-18 minutes, or until the water is absorbed and the rice is just tender. We’re not aiming for perfectly cooked rice here, as it will continue to cook in the oven. Once cooked, fluff the rice with a fork and set it aside.

Building the Flavor Base

Now, let’s build the flavor foundation for our gratin. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced onions and cook, stirring occasionally, until they are softened and translucent, which should take about 8-10 minutes. We want them to be sweet and mellow, not browned. Next, add the minced garlic and cook for another minute until fragrant, being careful not to burn it. This aromatic base will infuse the entire dish with deliciousness.

To create our creamy sauce, we’ll sprinkle the all-purpose flour over the softened onions and garlic. Stir well to coat the vegetables and cook for about 1-2 minutes, stirring constantly. This step, known as making a roux, helps to cook out the raw flour taste and will thicken our sauce beautifully. Gradually whisk in the milk, a little at a time, making sure to incorporate each addition fully before adding more. Continue to cook, whisking constantly, until the sauce thickens to a creamy consistency that coats the back of a spoon. This usually takes about 5-7 minutes. Season generously with kosher salt and freshly ground black pepper to your liking. Remember that the Parmesan cheese will also add saltiness, so be judicious. Stir in half of the grated Parmesan cheese into the sauce until it’s melted and fully incorporated. Remove the skillet from the heat.

Assembling and Baking the Gratin

It’s time to bring all our prepared components together! Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or an oven-safe baking dish with the remaining 2 tablespoons of olive oil. This will prevent sticking and help create a lovely golden crust.

We’ll assemble the gratin in layers, alternating between the zucchini and the rice. Start by spreading a thin layer of the creamy sauce mixture on the bottom of the prepared dish. Then, arrange a single layer of the salted and dried zucchini slices over the sauce. Sprinkle this layer of zucchini with a bit of salt and pepper. Next, add a layer of the fluffed white rice. You can gently press it down to create an even surface. Repeat these layers – sauce, zucchini, salt and pepper, rice – until all your ingredients are used, finishing with a layer of zucchini on top. Ensure the top layer of zucchini is evenly distributed.

Pour the remaining creamy sauce evenly over the top of the assembled gratin. Finally, sprinkle the remaining 1/3 cup of grated Parmesan cheese over the entire surface. This will create a wonderfully golden and bubbly crust as it bakes.

Place the gratin dish on a baking sheet (this helps catch any potential spills) and bake in the preheated oven for 35-45 minutes, or until the gratin is bubbling around the edges and the top is golden brown and slightly crispy. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time. Once it’s done, let the gratin rest for about 10 minutes before serving. This allows the flavors to meld and the gratin to set up slightly, making it easier to serve. Enjoy this classic Julia Child creation!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as she knew it, is a truly delightful dish that embodies her philosophy of approachable yet elegant French cooking. Its beauty lies in its simplicity and the way humble ingredients like zucchini and rice are transformed into something incredibly satisfying and comforting. The creamy rice, infused with savory broth and tender, thinly sliced zucchini, creates a harmonious bite every time. This gratin is a perfect example of how a few thoughtful steps can elevate everyday vegetables into a standout side dish or even a light main course. I wholeheartedly encourage you to give this Julia Child recipe a try; I’m confident you’ll find it as rewarding to make as it is to devour.

This versatile Tian de Courgettes au Riz pairs beautifully with a variety of main dishes. Consider serving it alongside grilled chicken or fish, roasted lamb, or even a hearty steak. For a vegetarian meal, it stands proudly on its own, perhaps with a fresh green salad and some crusty bread. Feel free to experiment with different herbs – thyme and rosemary are wonderful additions, or a sprinkle of Parmesan cheese in place of or in addition to Gruyère can offer a delightful tang.

Frequently Asked Questions:

Can I use a different type of rice?

While Arborio or Calrose rice are recommended for their creamy texture, you can experiment with other short-grain or medium-grain rice varieties. Just be mindful that cooking times might vary, so taste as you go to ensure the rice is tender but not mushy.

My zucchini release a lot of water, what can I do?

It’s common for zucchini to release water. Salting the sliced zucchini for about 15-20 minutes before assembling the gratin can help draw out excess moisture. Gently pat them dry with paper towels afterwards. This step also helps to concentrate their flavor.

Can I make this gratin ahead of time?

Yes, you can! You can assemble the gratin a day in advance and refrigerate it. When ready to bake, allow it to sit at room temperature for about 20-30 minutes before baking, and you may need to add a few extra minutes to the baking time to ensure it’s heated through.

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

A classic French gratin featuring tender zucchini, fluffy rice, and a savory Parmesan cheese sauce, as prepared by Julia Child.

Prep Time
20 Minutes

Cook Time
45 Minutes

Total Time
5 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). Lightly grease a 2-quart gratin dish with 1 tablespoon of olive oil.
2. Step 2
   Cook the rice according to package directions. Drain and set aside.
3. Step 3
   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced onions and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Step 4
   Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Stir in half of the grated Parmesan cheese, salt, and pepper. Remove from heat.
5. Step 5
   In a separate 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 gratin dish. Spread the cooked rice evenly over the zucchini. Top with the remaining zucchini slices. Pour the onion-Parmesan sauce evenly over the top.
7. Step 7
   Sprinkle the remaining Parmesan cheese over the top. Bake for 35-45 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.