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 embodies the comforting charm and approachable elegance that Julia Child so masterfully brought into our kitchens. It’s the kind of recipe that whispers of sun-drenched Provençal gardens and convivial family meals. We adore this gratin because it transforms humble zucchini and rice into something truly spectacular. What makes this particular Julia Child’s Zucchini and Rice Gratin so special is its delightful interplay of textures – the tender, yielding zucchini, the creamy, infused rice, all enveloped in a light, flavorful sauce and topped with a hint of golden cheese. It’s a testament to how simple ingredients, treated with respect and a touch of Julia’s magic, can create pure culinary joy. Get ready to fall in love with this classic!”

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

Ah, the legendary Julia Child! Her approach to French cooking, infused with warmth and practicality, has inspired generations. Today, we’re diving into one of her delightful vegetable dishes, the Zucchini and Rice Gratin, or as it’s known in French, Tian de Courgettes au Riz. This isn’t just any zucchini dish; it’s a comforting and elegant bake that showcases the humble zucchini in a whole new light. It’s a perfect side dish for a weeknight meal or an impressive addition to a weekend feast. The rice provides a wonderfully creamy base, absorbing all the delicious flavors of the zucchini and aromatics.

Ingredients:

Cooking Instructions:

This recipe calls for a bit of prep, but each step is straightforward and leads to a truly rewarding dish. Don’t be intimidated by the ingredients – they come together beautifully.

Preparing the Zucchini:

1. Begin extract by washing your zucchini thoroughly. Trim off the ends. Now, the key to a good gratin is how you prepare the zucchini. You want to slice them relatively thinly, about 1/8-inch thick. A mandoline slicer is your best friend here for uniform slices, but a sharp knife will also do the job. You can slice them crosswise or lengthwise, depending on your preference for the final presentation. If your zucchini are very large and watery, you might want to salt them lightly and let them sit for about 15-20 minutes to draw out some of the moisture. Pat them dry with paper towels afterwards. This step helps prevent your gratin from becoming too watery.

Cooking the Rice and Aromatics:

2. Next, let’s get our rice and the aromatic base ready. In a medium saucepan, combine the uncooked white rice with 1 cup of water and a pinch of salt. Bring this to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is just tender but still has a slight bite to it (al dente). We don’t want it fully cooked, as it will continue to cook in the oven. While the rice is simmering, in a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and cook, stirring occasionally, until they are softened and translucent, about 5-7 minutes. Don’t rush this step; caramelized onions add a wonderful sweetness. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.

Creating the Creamy Sauce:

3. Now, we’ll build the creamy sauce that will bind everything together. To the skillet with the onions and garlic, sprinkle in the all-purpose flour. Stir it around with the onions and garlic for about 1-2 minutes, cooking out the raw flour taste. This is your roux. Gradually whisk in about half of the milk, making sure to incorporate it smoothly to avoid lumps. Continue whisking and cooking over medium-low heat until the sauce begin extracts to thicken. You may need to add a little more milk, a tablespoon at a time, to reach a creamy, pourable consistency. Season this sauce generously with kosher salt and freshly ground black pepper. Remember, the zucchini and rice will absorb a lot of flavor, so don’t be shy with the seasoning. Stir in 1/3 cup of the grated Parmesan cheese until it’s melted and incorporated into the sauce.

Assembling the Gratin:

4. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a gratin dish or a shallow baking dish with the remaining 2 tablespoons of olive oil. This prevents sticking and adds a little extra richness to the bottom. Now, it’s time to assemble our tian. In a large bowl, gently combine the thinly sliced zucchini, the partially cooked rice, and the onion-garlic sauce. Toss everything together very carefully, ensuring that the zucchini slices are evenly coated with the sauce and the rice is distributed throughout. You want each bite to be a harmonious blend of flavors and textures.

Baking to Golden Perfection:

5. Carefully spoon the mixture into your prepared gratin dish, spreading it out evenly. Don’t pack it down too tightly; you want to allow for some steam to escape as it bakes. Sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top of the gratin. This is what will give us that irresistible golden-brown crust. Place the gratin dish on a baking sheet (to catch any potential drips) and bake in the preheated oven for 35-45 minutes. The gratin is ready when it’s bubbling around the edges, the zucchini is tender when pierced with a fork, and the top is beautifully golden and slightly crisp. Let it rest for about 10 minutes before serving. This allows the flavors to meld and the gratin to set up nicely. Enjoy this taste of Julia’s culinary genius!

Conclusion:

There you have it – Julia Child’s Zucchini and Rice Gratin, a dish that truly embodies her philosophy of making classic French cooking accessible and utterly delicious. This tian de courgettes au riz is a testament to how simple, fresh ingredients can be transformed into something truly special. The beauty of this recipe lies in its elegant simplicity, allowing the natural sweetness of the zucchini and the comforting texture of the rice to shine. It’s a wonderfully forgiving dish, perfect for home cooks looking to impress without a lot of fuss. The layering technique creates a stunning presentation, making it a fantastic centerpiece for any meal.

This Julia Child’s Zucchini and Rice Gratin is incredibly versatile. It makes a delightful side dish to grilled chicken, roasted fish, or a hearty steak. For a vegetarian main course, serve it with a vibrant green salad and some crusty bread. Don’t be afraid to experiment with variations! You can add a sprinkle of Parmesan cheese to the top for extra flavor, or incorporate other summer vegetables like thinly sliced tomatoes or bell peppers. Fresh herbs like basil or thyme are also wonderful additions. I truly encourage you to give this recipe a try; it’s a rewarding culinary adventure!

Frequently Asked Questions:

Can I make this ahead of time?

Yes, you absolutely can! This Julia Child’s Zucchini and Rice Gratin is an excellent make-ahead dish. You can assemble it a day in advance and refrigerate it. When you’re ready to bake, you may need to add a few extra minutes to the cooking time to ensure it’s heated through. It’s a great way to save time when entertaining.

What kind of rice is best for this gratin?

While Arborio rice is often recommended for its creamy texture when cooked, you can also use other medium-grain or long-grain white rice. The key is to ensure the rice is partially cooked before layering it into the gratin, as it will continue to cook in the oven. Overcooked rice can become mushy, so aim for al dente.

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

A classic French gratin featuring thinly sliced zucchini layered with savory rice and baked to golden perfection.

Prep Time
25 Minutes

Cook Time
45 Minutes

Total Time
10 Minutes

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 9×13-inch baking dish with 1 tablespoon of olive oil.
2. Step 2
   Cook the rice according to package directions. Drain any excess water 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 a smooth sauce forms. Bring to a simmer and cook for 2 minutes, stirring, until thickened. Remove from heat and stir in 1/3 cup of the grated Parmesan cheese. Season with salt and pepper to taste.
5. Step 5
   Thinly slice the zucchini. In a bowl, toss the sliced zucchini with the remaining 1 tablespoon of olive oil, salt, and pepper.
6. Step 6
   In the prepared baking dish, layer half of the zucchini slices. Spread half of the cooked rice evenly over the zucchini. Spoon half of the onion-Parmesan sauce over the rice. Repeat with the remaining zucchini, rice, and sauce.
7. Step 7
   Sprinkle the remaining 1/3 cup of Parmesan cheese over the top. Cover the dish tightly with aluminum foil.
8. Step 8
   Bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the gratin is golden brown and bubbly.

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.