Julia Child Zucchini Rice Gratin-Easy French Classic

Julia Child’s Zucchini and Rice Gratin, also known as Tian de Courgettes au Riz, is a dish that whispers of sun-drenched Provençal gardens and the comforting embrace of a well-loved kitchen. I’ve always found myself drawn to recipes that can transform humble ingredients into something truly spectacular, and this gratin is a prime example. It’s no wonder this particular preparation of Julia Child’s Zucchini and Rice Gratin has captured the hearts of so many home cooks. The magic lies in its deceptively simple assembly and the way the zucchini and rice meld together into a creamy, flavorful delight, all brought together with a kiss of cheese and herbs. It’s the kind of dish that feels both elegant enough for company and utterly soul-satisfying for a weeknight meal. What makes this Julia Child’s Zucchini and Rice Gratin so special is its ability to showcase the natural sweetness of zucchini without overpowering it, creating a symphony of textures and tastes that’s simply irresistible.

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

There are some dishes that just scream comfort and elegance, and Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in French, is undoubtedly one of them. This classic from the culinary icon transforms humble zucchini and rice into a sophisticated yet surprisingly easy side dish or light main course. It’s the kind of dish that makes you feel like a culinary maestro, even if you’re just starting out. The beauty of this gratin lies in its simplicity and the way the flavors meld together during baking, creating a creamy, cheesy, and utterly satisfying experience. It’s a wonderful way to use up a bounty of zucchini, turning them into something truly special.

Ingredients:

Cooking Instructions

This recipe, like many of Julia Child’s, is about building layers of flavor and texture. We’ll start by preparing our vegetables and then move on to creating a simple yet rich sauce that binds everything together. The rice, cooked separately, adds a delightful texture and ensures the gratin isn’t overly heavy.

Step 1: Preparing the Zucchini and Onions

Begin extract by preparing your zucchini. Wash them thoroughly and trim off the ends. You can peel them if you prefer a smoother texture, but I often find leaving the skin on adds a nice color and a bit more substance. Slice the zucchini into thin rounds, about 1/8-inch thick. This thinness is crucial for even cooking and for creating those beautiful, overlapping layers in the gratin. Next, heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the minced onions and cook them gently until they are soft and translucent, stirring occasionally. This process will take about 8-10 minutes. You don’t want them to brown, just to soften and release their sweet flavor. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. This aromatic base is essential for the depth of flavor in our gratin.

Step 2: Pre-cooking the Rice

While the onions are softening, it’s time to get our rice ready. In a medium saucepan, combine the 1/2 cup of uncooked white rice with 1 cup of water and a pinch of salt. Bring this to a boil over high heat, then reduce the heat to low, cover the pan tightly, and simmer for about 15 minutes, or until the water is absorbed and the rice is tender but still has a slight bite. You don’t want the rice to be completely mushy, as it will continue to cook in the oven. Once cooked, fluff the rice with a fork and set it aside. This pre-cooking step ensures that the rice is fully cooked and integrated into the gratin without absorbing too much moisture from the zucchini or sauce.

Step 3: Creating the Creamy Sauce Base

Now, let’s build the creamy sauce that will tie all our ingredients together. In the same skillet where you cooked the onions and garlic (no need to wipe it clean), add the remaining 2 tablespoons of olive oil and heat it over medium heat. Sprinkle in the 2 tablespoons of all-purpose flour and whisk it into the oil to create a smooth paste, often called a roux. Cook this roux for about 1-2 minutes, stirring constantly, to cook out the raw flour taste. Gradually whisk in the 1/2 cup of milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue to cook and stir until the sauce thickens to a smooth, creamy consistency. You might need a little more milk to reach your desired thickness, so don’t be afraid to add a tablespoon or two if needed. Season this sauce generously with kosher salt and freshly ground black pepper to taste. Remember that the Parmesan cheese will also add saltiness, so be mindful of that as you season.

Step 4: Assembling the Gratin

Preheat your oven to 375°F (190°C). Now comes the satisfying part: assembling the gratin. In a medium bowl, gently toss the sliced zucchini with the cooked rice and the onion-garlic mixture. Pour about half of the creamy sauce over this mixture and stir gently to coat everything evenly. Make sure all the ingredients are lightly coated, but don’t overmix, as we want to maintain some definition between the zucchini and rice. Take a gratin dish or a shallow baking dish (about an 8×8 inch or similar size works well) and spread the zucchini and rice mixture evenly into the dish. This is where the visual appeal of the dish starts to come to life.

Step 5: Baking to Golden Perfection

Drizzle the remaining creamy sauce over the top of the gratin, ensuring good coverage. Sprinkle 1/3 cup of the grated Parmesan cheese evenly over the entire surface. This is just the begin extractning of our cheesy topping. You can arrange some of the zucchini slices decoratively on top if you like, though it’s not strictly necessary. Place the gratin dish on a baking sheet to catch any potential drips. Bake in the preheated oven for 30-40 minutes, or until the gratin is bubbling around the edges and the top is a lovely golden brown. For an extra layer of cheesy goodness, you can sprinkle the remaining 1/3 cup of Parmesan cheese over the top during the last 10-15 minutes of baking. Once it’s out of the oven, let it rest for a few minutes before serving. This allows the flavors to meld and the gratin to set slightly, making it easier to serve. The aroma that fills your kitchen will be absolutely heavenly. This dish is wonderful served warm, as a delightful accompaniment to roasted chicken or fish, or simply on its own with a crisp green salad. Enjoy this taste of classic French country cooking!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is a truly delightful dish that perfectly embodies the rustic elegance for which she was known. Its brilliance lies in its simplicity, allowing the fresh flavors of zucchini and the comforting heartiness of rice to shine. This recipe is a testament to how humble ingredients can be transformed into something truly special with a little technique and a lot of love. It’s a wonderfully versatile side dish, capable of elevating a weeknight meal or impressing guests at a dinner party. Don’t hesitate to give this Julia Child classic a try – you won’t be disappointed!

When it comes to serving, this gratin pairs beautifully with grilled or roasted meats like chicken or beef, or even as a vegetarian main course alongside a fresh salad. For variations, consider adding a pinch of nutmeg for warmth, a sprinkle of finely chopped fresh herbs like parsley or chives at the end, or even a handful of grated Gruyère cheese for an extra layer of nutty flavor. The possibilities are endless, and each variation will bring its own unique charm to this already wonderful dish.

Frequently Asked Questions:

Can I make this Julia Child’s Zucchini and Rice Gratin ahead of time?

Yes, absolutely! You can assemble the gratin a day in advance and store it, covered, in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven. You might 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 arborio rice is often recommended for its creamy texture when cooked, you can also use other medium-grain or short-grain rice varieties. The key is to cook the rice until it’s al dente before incorporating it into the gratin, as it will continue to cook in the oven.

My zucchini releases a lot of water. How can I prevent a watery gratin?

A common issue with zucchini is its high water content. To minimize this, you can lightly salt the sliced zucchini and let it sit in a colander for about 30 minutes, then gently press out any excess moisture before layering it in the gratin. This step helps to achieve a more concentrated flavor and a less watery final dish.

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

A classic gratin from Julia Child featuring tender zucchini and fluffy rice baked in a creamy, cheesy sauce.

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
15 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). Thinly slice the zucchini.
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 another minute until fragrant. Stir in the uncooked rice and toast for 1-2 minutes.
3. Step 3
   Sprinkle the flour over the onion, rice, and garlic mixture and stir well. Gradually whisk in the milk, about 1/4 cup at a time, until a smooth sauce forms. Continue to cook and stir until the sauce thickens. Season with salt and pepper. Remove from heat.
4. Step 4
   In a separate bowl, toss the sliced zucchini with the remaining 3 tablespoons of olive oil, salt, and pepper. Stir in 1/3 cup of the grated Parmesan cheese.
5. Step 5
   In a buttered 9×13 inch baking dish, layer half of the zucchini slices, then spread half of the rice mixture over them. Repeat the layers with the remaining zucchini and rice mixture.
6. Step 6
   Sprinkle the remaining 1/3 cup of Parmesan cheese over the top. Cover the dish tightly with foil.
7. Step 7
   Bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until the gratin is bubbly and golden brown on top.

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.