Julia Child’s Zucchini Rice Gratin-Simple French Comfort

Julia Child’s Zucchini and Rice Gratin is a dish that whispers of sun-drenched Mediterranean gardens and the comforting embrace of a perfectly baked casserole. It’s a testament to how simple ingredients, when handled with a touch of culinary magic, can transform into something truly extraordinary. This particular recipe, a delightful variation on the classic French “tian,” has a special place in my heart, and I suspect it will quickly find one in yours too.

Why do we adore this Julian Child’s Zucchini and Rice Gratin?

It’s the harmonious marriage of tender zucchini, fluffy rice, and a creamy, cheesy sauce that sings on the palate. This isn’t just another vegetable side dish; it’s a full-bodied experience. What truly makes Julia Child’s Zucchini and Rice Gratin stand out is its elegant simplicity. It’s a dish that feels both rustic and refined, perfect for a casual weeknight dinner or a sophisticated gathering. The subtle layering of flavors and textures creates a deeply satisfying and utterly delicious experience that has stood the test of time.

Join me as we explore how to recreate this beloved classic in your own kitchen.

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

There are some recipes that just feel like a warm hug, and Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as she called it in her inimitable French style, is absolutely one of them. This dish is a testament to Julia’s genius for taking simple, humble ingredients and transforming them into something truly spectacular. It’s a wonderful way to use up an abundance of summer zucchini, turning them into a comforting and elegant side dish that can easily stand on its own or accompany a roasted chicken or a piece of grilled fish.

What I love most about this gratin is its rustic charm and its satisfying texture. The tender, thinly sliced zucchini melds beautifully with the fluffy rice, all bound together by a delicate, cheesy sauce. It’s not overly complicated, but the resulting flavor is wonderfully complex and satisfying. It’s the kind of dish that makes you want to serve it with pride, knowing you’ve recreated a little piece of culinary history. Let’s dive in and create this French country classic in our own kitchens.

Ingredients:

Cooking Instructions:

First things first, we need to prepare our zucchini. Wash them thoroughly and trim off the ends. The beauty of this dish lies in its simplicity, so we’ll be slicing the zucchini quite thinly. A mandoline slicer is your best friend here if you have one, as it will ensure even, delicate slices. Aim for about 1/8-inch thickness. If you don’t have a mandoline, a sharp knife and a steady hand will do the trick. Don’t worry if they’re not perfectly uniform; a little variation adds to the rustic charm. Once sliced, set them aside. Now, let’s get our rice ready. In a medium saucepan, combine the 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 minutes. We’re not looking to cook the rice completely, just to par-cook it. It will finish cooking in the oven with the zucchini and sauce. Drain any excess water and set the rice aside. This initial step helps prevent the rice from becoming gummy in the final dish.

Next, we’ll build the aromatic base for our gratin. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and cook them, stirring occasionally, until they are softened and translucent. This will take about 8 to 10 minutes. We want them to be sweet and tender, not browned. 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 become bitter. This fragrant onion and garlic mixture is the foundation of so much deliciousness, and it will infuse the entire gratin with wonderful flavor.

Now, let’s create a light sauce to bind everything together. To the skillet with the softened onions and garlic, sprinkle the all-purpose flour. Stir well and cook for about 1 minute, to cook out the raw flour taste. Gradually whisk in the milk, a little at a time, making sure to incorporate it smoothly. Continue to stir and cook until the sauce thickens slightly, coating the back of a spoon. This will only take a few minutes. Season generously with kosher salt and freshly ground black pepper. Remember, these are the primary seasonings for the entire dish, so don’t be shy. Stir in half of the grated Parmesan cheese (about 1/3 cup) and let it melt into the sauce. Taste the sauce and adjust seasoning if needed. It should be flavorful and creamy.

It’s time to assemble our gratin! Lightly grease a gratin dish or a similar oven-safe baking dish (about 9×13 inches) with the remaining 2 tablespoons of olive oil. Now, we’ll layer our ingredients. Start by spreading half of the par-cooked rice evenly over the bottom of the dish. Then, arrange half of the thinly sliced zucchini in an overlapping layer over the rice. Spoon half of the cheesy onion and garlic sauce evenly over the zucchini. Repeat the layers: the remaining rice, the remaining zucchini, and finally, the rest of the sauce. Make sure the sauce covers most of the zucchini. This layering is key to achieving that beautiful mosaic effect and ensuring everything cooks through evenly.

Finally, we’re ready to bake! Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Sprinkle the remaining Parmesan cheese evenly over the top of the gratin. This will create a lovely, golden-brown crust as it bakes. Cover the gratin dish loosely with aluminum foil. We cover it initially to allow the zucchini and rice to steam and cook through gently without the top getting too browned too quickly. Bake for 30 minutes. After 30 minutes, remove the aluminum foil and continue to bake for another 20-25 minutes, or until the gratin is bubbling and the top is golden and slightly crisp. The zucchini should be tender when pierced with a fork. Let the gratin rest for about 10 minutes before serving. This resting period allows the flavors to meld and the gratin to set up slightly, making it easier to serve.

This Zucchini and Rice Gratin is a true delight. It’s a testament to Julia Child’s belief that good food should be accessible and enjoyable for everyone. It’s a dish that brings people together around the table, and I hope it brings as much joy to your kitchen as it does to mine. Bon appétit!

Conclusion:

There you have it – Julia Child’s Zucchini and Rice Gratin, a dish that beautifully marries the humble zucchini with comforting rice in a way that’s both elegant and utterly delicious. This tian is a testament to simple ingredients elevated by thoughtful preparation, offering a delightful texture and a savory depth of flavor that is truly satisfying. It’s the kind of dish that feels special enough for a dinner party yet approachable enough for a weeknight meal. I truly encourage you to give this Julia Child recipe a try; you won’t be disappointed by its rustic charm and incredible taste.

This gratin is wonderfully versatile. It makes an excellent side dish, pairing beautifully with grilled chicken, roasted fish, or a simple steak. For a vegetarian main course, consider serving it with a vibrant green salad and some crusty bread. Feel free to experiment with variations! A sprinkle of Gruyère cheese adds a lovely nutty richness, or you could incorporate other summer vegetables like thinly sliced tomatoes or bell peppers. Don’t be afraid to add fresh herbs like thyme or parsley for an extra burst of freshness.

Frequently Asked Questions about Zucchini and Rice Gratin:

Can I make this gratin ahead of time?

Yes, you can absolutely make this Julia Child’s Zucchini and Rice Gratin ahead of time! Prepare it up to the point of baking, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, simply remove it from the refrigerator and bake as directed, adding a few extra minutes to the cooking time to ensure it’s heated through.

What kind of rice is best for this recipe?

While many types of rice will work, a medium-grain white rice like Arborio or Carnaroli is often recommended for its ability to absorb liquid and create a wonderfully creamy texture in the gratin. You can also use a long-grain white rice, but it may result in a slightly less cohesive dish.

My zucchini seems to be releasing a lot of water. What should I do?

It’s common for zucchini to release moisture. To combat this, you can salt the sliced zucchini and let it sit for about 20-30 minutes in a colander before gently pressing out excess water. This step helps to firm up the zucchini and prevent a watery gratin.

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

A classic French gratin featuring thinly sliced zucchini and rice baked in a creamy sauce with Parmesan cheese. A delightful vegetarian side dish.

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 and freshly ground black pepper, to taste

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Step 2
   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 1 minute more until fragrant. Stir in the uncooked rice and cook for another minute, stirring to coat the grains.
3. Step 3
   In the same skillet (or a separate saucepan), melt 1 tablespoon of olive oil over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk until smooth. Bring to a simmer and cook, stirring, until the sauce thickens. Stir in 1/3 cup of the grated Parmesan cheese, salt, and pepper. Adjust seasoning as needed.
4. Step 4
   Arrange the thinly sliced zucchini in overlapping layers in the prepared baking dish. You can alternate zucchini slices with the rice mixture if desired, or layer them separately.
5. Step 5
   Pour the thickened sauce evenly over the zucchini and rice mixture. Drizzle the remaining 1 tablespoon of olive oil over the top.
6. Step 6
   Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and sprinkle the remaining 1/3 cup of Parmesan cheese over the top. Continue baking, uncovered, for another 15-20 minutes, or until the zucchini is tender and the top is golden brown and bubbly.
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.