Julia Child’s Zucchini Rice Gratin Recipe

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its native France, is a dish that whispers of sun-drenched gardens and comforting, rustic elegance. It’s no wonder this recipe has captivated home cooks for generations. This isn’t your average zucchini bake; it’s a testament to Julia Child’s ability to take simple ingredients and elevate them into something truly extraordinary. The magic lies in the delicate layering of tender zucchini and fluffy rice, bound together by a rich, creamy sauce and baked to golden perfection. It’s a dish that’s both surprisingly simple to assemble and profoundly satisfying to eat, offering a delightful balance of fresh vegetable sweetness and hearty grain comfort. Preparing Julia Child’s Zucchini and Rice Gratin feels like channeling a bit of her culinary wisdom right in your own kitchen, creating a meal that’s sure to impress and delight.

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

Julia Child, the beloved culinary icon, gifted us with countless treasures from her kitchen, and this Zucchini and Rice Gratin, or “Tian de Courgettes au Riz” as she called it, is a testament to her genius for transforming simple ingredients into something truly spectacular. This dish is a delightful example of French rustic cooking, where humble zucchini and rice are elevated with the savory depth of onions, garlic, and a generous dusting of Parmesan. It’s the perfect side dish for a roasted chicken, grilled fish, or even as a light vegetarian main course. The beauty of this gratin lies in its comforting layers and the way the rice absorbs the delicate flavors of the zucchini and the creamy sauce. Let’s embark on this culinary adventure and recreate a piece of Julia’s magic in our own kitchens.

Ingredients:

Cooking Instructions:

This recipe comes together in a few distinct stages, each building upon the last to create a harmonious and flavorful gratin. We’ll start by preparing our vegetables and rice, then create a simple yet elegant bécbeef hamel-like sauce to bind everything together, and finally, assemble and bake this masterpiece.

1. Preparing the Zucchini and Rice

The first step is to get our star ingredients ready. Wash your zucchini thoroughly. For this recipe, we want to slice the zucchini thinly, about 1/8 inch thick. A mandoline is an excellent tool for achieving uniform slices, but a sharp knife and a steady hand will work just as well. If your zucchini are very large and have prominent seeds, you might want to scoop out some of the seedy core before slicing, although for most medium-sized zucchini, this isn’t strictly necessary. In a separate bowl, combine the uncooked white rice with 1 cup of water and a pinch of salt. We’re not cooking the rice fully at this stage; we just want it to begin extract absorbing some moisture before it bakes in the gratin.

2. Building the Flavor Base: Sautéing the Aromatics

Now, let’s create a foundation of flavor. In a large skillet or Dutch oven, heat 3 tablespoons of the olive oil over medium heat. Add your minced onions and cook them gently until they are soft and translucent, about 8 to 10 minutes. We’re not looking for browning here, just a sweet, tender onion base. Once the onions are softened, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter. This fragrant mixture will infuse the entire gratin with wonderful depth.

3. Creating the Creamy Sauce and Assembling the Gratin

To the skillet with the sautéed onions and garlic, add the flour. Stir it in and cook for about 1 minute, creating a roux. This is the key to thickening our sauce. Gradually whisk in about 1/4 cup of the milk, stirring constantly to prevent lumps. Continue adding the milk, a little at a time, until you have a smooth, creamy sauce. This sauce will bind all the ingredients together beautifully. Season generously with kosher salt and freshly ground black pepper. Now, it’s time to assemble. In a greased baking dish (a shallow gratin dish or a 9×13 inch baking dish works well), we’ll start layering. Spread half of the prepared zucchini slices evenly over the bottom. Sprinkle half of the partially hydrated rice over the zucchini. Then, spoon half of the creamy sauce mixture over this layer. Repeat with the remaining zucchini, rice, and sauce. Finally, sprinkle the majority of the grated Parmesan cheese evenly over the top, reserving a little for a final garnish.

4. Baking the Gratin to Golden Perfection

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Cover the baking dish tightly with aluminum foil. This is crucial for allowing the rice to cook through and the zucchini to soften without the top burning. Place the covered dish in the preheated oven and bake for about 40 minutes. After 40 minutes, carefully remove the foil. You should see the gratin is starting to bubble. Sprinkle the remaining Parmesan cheese over the top. Return the dish to the oven, uncovered, and bake for another 20 to 30 minutes, or until the top is beautifully golden brown and bubbly, and the rice is tender. The aroma that will fill your kitchen at this stage is simply divine!

5. Resting and Serving Your Culinary Triumph

Once the gratin is golden and bubbling, remove it from the oven. It’s tempting to dive in immediately, but allowing the gratin to rest for about 10 to 15 minutes before serving is essential. This resting period allows the flavors to meld and the gratin to set slightly, making it easier to serve neat portions. The zucchini will be tender, the rice perfectly cooked and infused with flavor, and the Parmesan topping will be delightfully crisp. Serve this Julia Child’s Zucchini and Rice Gratin warm. It’s a comforting and elegant dish that showcases the simple pleasures of good food and good company, just as Julia intended. Enjoy every delicious bite!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is a truly wonderful dish that embodies the essence of simple, elegant French cooking. It’s a testament to how humble ingredients like zucchini and rice, elevated by a rich bécbeef hamel and a golden cheese topping, can create something truly spectacular. The creamy texture of the rice, infused with the subtle sweetness of the zucchini and the savory depth of the sauce, makes this gratin incredibly satisfying and comforting. It’s the perfect side dish to accompany a roast chicken, grilled fish, or even as a vegetarian main course when paired with a vibrant salad.

I wholeheartedly encourage you to try this Julia Child classic! It’s surprisingly straightforward to prepare, and the results are so rewarding. Don’t be afraid to experiment with different herbs like thyme or chives, or even add a pinch of nutmeg to the bécbeef hamel for an extra layer of warmth. This versatile gratin is sure to become a favorite in your recipe repertoire.

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 with plastic wrap and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven, and 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 medium-grain or long-grain white rices work well, a slightly starchy rice like Arborio or Carnaroli can lend an even creamier texture to your zucchini and rice gratin. Just be sure to cook the rice according to package directions until it’s al dente, as it will continue to cook in the oven.

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

A classic French gratin featuring thinly sliced zucchini layered with a creamy rice mixture, baked to golden perfection.

Prep Time
20 Minutes

Cook Time
40 Minutes

Total Time
1 Hours

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). Slice zucchini thinly (about 1/8-inch thick).
2. Step 2
   Cook the rice according to package directions until al dente. Drain and set aside.
3. Step 3
   In a large skillet, heat 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 another minute until fragrant. Stir in the flour and cook for 1 minute, stirring constantly.
4. Step 4
   Gradually whisk in the milk until the sauce is smooth and thickened. Stir in 1/3 cup of the grated Parmesan cheese, salt, and pepper. Stir in the cooked rice.
5. Step 5
   Grease a gratin dish with 1 tablespoon of olive oil. Arrange the sliced zucchini in overlapping layers in the prepared dish.
6. Step 6
   Spoon the rice mixture evenly over the zucchini. Drizzle with the remaining 1 tablespoon of olive oil.
7. Step 7
   Sprinkle the remaining 1/3 cup of Parmesan cheese over the top. Bake for 30-40 minutes, or until the top is golden brown and bubbly and the zucchini is tender.

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.