Julia Child’s Zucchini Rice Gratin – Easy Tian Recipe

Julia Child’s Zucchini and Rice Gratin, also known as Tian de Courgettes au Riz, is a dish that whispers of sun-drenched gardens and the comforting embrace of French countryside cooking. When I first encountered this recipe, it was like rediscovering a cherished childhood memory, even though I’d never tasted it before. There’s something inherently joyful about transforming simple, humble ingredients like zucchini and rice into something truly spectacular. This isn’t just a side dish; it’s a celebration of peak summer produce, elevated by Julia Child’s masterful touch. What makes Julia Child’s Zucchini and Rice Gratin so utterly irresistible is its deceptive simplicity. It’s a beautiful balance of tender, slightly sweet zucchini and creamy, flavorful rice, baked to a golden-brown perfection that’s both elegant and wonderfully rustic. It’s the kind of dish that makes you want to gather friends and family around the table, sharing laughter and delicious food.

Discovering Julia Child’s Zucchini and Rice Gratin

A Taste of French Simplicity

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

There are some recipes that just whisper “comfort” and “elegance” simultaneously, and Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is undoubtedly one of them. This dish, a beautiful testament to the simplicity of fresh ingredients elevated by classic French technique, is perfect for any occasion, from a weeknight supper to a charming addition to a special meal. It’s a delightful way to showcase the abundance of summer squash, transforming humble zucchini into a sophisticated and deeply satisfying bake. I’ve always admired Julia Child’s ability to make complex dishes accessible, and this gratin is a prime example of her genius. It’s surprisingly straightforward to prepare, and the resulting flavors and textures are simply divine. The creamy rice, tender zucchini, and nutty Parmesan create a harmonious blend that will have everyone asking for seconds.

Ingredients:

Cooking Instructions

The preparation of this Tian is a joyful process, layering simple elements to create something truly special. We’ll start by preparing our vegetables and then move on to creating a luscious sauce that will bind everything together.

Preparing the Zucchini and Rice

1. Begin extract by prepping your zucchini. Wash them thoroughly and then trim off the ends. You can peel the zucchini if you prefer a smoother texture, but I often find leaving the skins on adds a nice visual appeal and a touch more fiber. The key here is to slice them thinly and uniformly. A mandoline slicer is your best friend for this step, ensuring even cooking. Aim for slices about 1/8 to 1/4 inch thick. If you don’t have a mandoline, a sharp knife and a steady hand will do the trick! Once sliced, place the zucchini in a colander, sprinkle generously with kosher salt, and let them sit for about 30 minutes. This salting process draws out excess moisture from the zucchini, preventing your gratin from becoming watery. You’ll see beads of liquid form on the surface – that’s exactly what we want! After the 30 minutes, gently press on the zucchini to squeeze out as much water as possible and then pat them dry with paper towels. This is a crucial step for a good texture.

2. Next, we’ll prepare the rice. In a medium saucepan, combine the 1/2 cup of uncooked white rice with 1 cup of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the rice is just tender but still has a slight bite. We don’t want it fully cooked, as it will continue to cook in the oven. Drain the rice if there’s any excess water and set it aside.

Creating the Creamy Sauce and Assembling the Gratin

3. Now, let’s build the flavor foundation for our gratin. Heat 3 tablespoons of 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. Be patient here; you want to gently sweat the onions, not brown them. Add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic. Sprinkle the all-purpose flour over the onions and garlic and cook, stirring constantly, for about 1-2 minutes. This step, known as a roux, will help thicken our sauce. Gradually whisk in the milk, starting with a small amount to form a paste, then slowly adding the rest, whisking continuously to prevent lumps. Continue to cook, stirring, until the sauce thickens and becomes smooth and creamy, about 3-5 minutes. Season this sauce generously with kosher salt and freshly ground black pepper. Taste and adjust seasoning as needed; this is the primary flavor of your sauce.

4. We’re getting close to assembling this masterpiece! Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or an oven-safe baking dish (a 9×13 inch dish works well) with the remaining 2 tablespoons of olive oil. Now, it’s time to layer. In a large bowl, gently combine the cooked rice with about half of the creamy sauce you just made. Stir in half of the grated Parmesan cheese. In a separate bowl, toss the prepared, patted-dry zucchini slices with the remaining creamy sauce. Ensure each slice is well coated.

5. Begin extract layering your gratin. Spread about half of the rice mixture evenly across the bottom of your prepared dish. Arrange half of the sauced zucchini slices over the rice. Continue with another layer of the remaining rice mixture, followed by the rest of the zucchini slices, arrangin extractg them attractively in rows or overlapping circles. Finally, sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top. This will create a beautiful, golden-brown crust as it bakes.

Baking and Serving

Bake the gratin in the preheated oven for 30-40 minutes, or until the top is golden brown and bubbly, and the zucchini is tender when pierced with a fork. The aroma that will fill your kitchen during this time is simply incredible. If the top starts to brown too quickly before the inside is heated through, you can loosely tent it with aluminum foil. Let the gratin rest for about 5-10 minutes before serving. This allows the flavors to meld and the dish to set slightly, making it easier to serve. This Zucchini and Rice Gratin is wonderful served as a vegetarian main course, or it can be a delightful side dish to roasted chicken, grilled fish, or lamb. Enjoy this taste of Julia’s brilliance!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is a truly wonderful dish that embodies the simple elegance and robust flavors we’ve come to expect from the culinary icon. This gratin is a testament to how humble ingredients can be transformed into something truly special. The tender zucchini, combined with perfectly cooked rice and a rich, creamy sauce, creates a comforting and satisfying experience that’s perfect for any occasion. Its ease of preparation, coupled with its impressive presentation, makes it a go-to for both weeknight dinners and more formal gatherings. I wholeheartedly encourage you to try this delightful recipe – it’s a taste of French country cooking that will surely become a family favorite.

For serving suggestions, this gratin shines as a main course alongside a fresh green salad, or as a hearty side dish to roasted chicken, grilled fish, or a simple steak. You can also easily adapt the recipe to suit your preferences. Consider adding a pinch of nutmeg to the bécbeef hamel for an extra layer of warmth, or stir in some finely chopped fresh herbs like chives or parsley at the end for a burst of freshness. A sprinkle of Gruyère cheese over the top before baking adds an extra layer of indulgence.

Frequently Asked Questions:

Can I make this Zucchini and Rice Gratin ahead of time?

Yes, you absolutely can! You can assemble the gratin up to a day in advance, cover it tightly, and refrigerate. When ready to bake, you may need to add a few extra minutes to the cooking time to ensure it’s heated through properly. It’s a great make-ahead option for busy cooks.

What kind of rice works best for this Tian de Courgettes au Riz?

While medium-grain rice like Arborio or Carnaroli works beautifully due to its creamy texture, most medium to long-grain white rice will yield good results. Just be sure to cook it until it’s al dente before incorporating it into the gratin, as it will continue to cook in the oven.

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

This is a common issue with zucchini! To combat this, after slicing the zucchini, you can lay it out on paper towels and lightly salt it. Let it sit for about 15-20 minutes, then gently blot away the excess moisture with more paper towels. This helps draw out some of the water before it goes into the gratin.

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

A flavorful gratin featuring thinly sliced zucchini and rice, baked to tender perfection with onions, garlic, and Parmesan cheese.

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
15 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, to taste
• Freshly ground black pepper, to taste

Instructions

1. Step 1
   Preheat oven to 375°F (190°C).
2. Step 2
   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. Add the minced garlic and cook for 1 minute more until fragrant.
3. Step 3
   Stir in the uncooked white rice and cook for 1-2 minutes, stirring to coat the grains. Sprinkle the flour over the rice mixture and stir well to combine. Gradually whisk in the milk, about 1/4 cup at a time, until a sauce forms. Cook, stirring, until thickened. Season with salt and pepper to taste. Remove from heat.
4. Step 4
   Arrange the thinly sliced zucchini in overlapping layers in a greased gratin dish or baking pan. You can alternate slices of zucchini with the rice mixture, or layer the rice mixture on top of the zucchini.
5. Step 5
   Drizzle the remaining 3 tablespoons of olive oil over the zucchini. Sprinkle half of the grated Parmesan cheese over the top. Season with additional salt and pepper if desired.
6. Step 6
   Bake in the preheated oven for 30-40 minutes, or until the zucchini is tender and the gratin is golden brown and bubbly. If the top starts to brown too quickly, you can loosely cover it with foil.
7. Step 7
   Let stand for 5-10 minutes before serving. Garnish with the remaining Parmesan cheese.

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.