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 French, is a dish that whispers of sun-drenched gardens and comforting, rustic French kitchens. There’s a reason this elegant yet approachable gratin has captured hearts for generations: it transforms humble summer squash and simple rice into something truly spectacular. I remember the first time I encountered this gem in Julia’s masterful cookbook, and it felt like discovering a delicious secret. What makes Julia Child’s Zucchini and Rice Gratin so special is its beautiful simplicity, allowing the fresh flavors of the zucchini to shine, perfectly complemented by the creamy, tender rice. It’s a dish that feels both incredibly sophisticated and wonderfully down-to-earth, perfect for a weeknight supper or a charming addition to a weekend gathering.

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

There are some dishes that just feel like a warm hug, and Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in French, is absolutely one of them. This isn’t your average side dish; it’s a comforting, flavorful, and surprisingly elegant way to use up a bounty of zucchini. Julia’s genius lies in her ability to elevate simple ingredients into something truly special, and this gratin is a perfect example. It’s rustic yet refined, with tender zucchini and creamy rice baked under a golden, cheesy crust. It’s the kind of dish that will have everyone asking for seconds, and it’s remarkably approachable for home cooks of all skill levels.

This gratin is a wonderful testament to the beauty of seasonal cooking, and while zucchini is the star, the humble rice provides a delightful textural contrast and a subtle, creamy base. The flavors are classic and comforting: sweet zucchini, savory onions, pungent garlic, all brought together by the nutty Parmesan. It’s a dish that sings of summer gardens and cozy kitchens.

Ingredients:

Cooking Instructions

This gratin comes together in a few straightforward stages, each building upon the last to create a symphony of flavors and textures. Don’t be intimidated by the gratin dish itself; it’s simply a vessel for deliciousness.

Preparing the Zucchini and Rice

Begin extract by preparing your zucchini and rice. Wash the zucchini thoroughly and trim off the ends. You have a couple of options for slicing the zucchini. For a more traditional tian look, slice them into thin rounds, about 1/8 to 1/4 inch thick. If you prefer a less structured gratin, you can chop the zucchini into smaller, bite-sized pieces. Whichever you choose, set the zucchini aside. Rinse the white rice under cool running water until the water runs clear. This step is important to remove excess starch, which will prevent the rice from becoming gummy and ensure a more pleasant texture in the finished gratin. You can do this by placing the rice in a fine-mesh sieve and running water over it, tossing the rice gently with your fingers.

Sautéing the Aromatics

Now, let’s build our flavor base. Heat 3 tablespoons of the olive oil in a large skillet or sauté pan over medium heat. Once the oil is shimmering, add the minced onions. Cook the onions, stirring occasionally, until they are softened and translucent, which should take about 5-7 minutes. You’re not looking for them to brown significantly, just to become tender and sweet. Next, add the minced garlic to the pan and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter. Once the onions and garlic are softened, you can add the uncooked rice to the skillet. Stir the rice into the onion and garlic mixture, coating each grain with the flavorful oil. Cook for about 1-2 minutes, stirring constantly, until the rice is lightly toasted. This toasting step helps to develop a nuttier flavor in the rice and also helps it hold its shape during baking.

Creating the Creamy Sauce

This is where the magic of the creamy binding sauce happens. Sprinkle the all-purpose flour over the toasted rice and onion mixture in the skillet. Stir well to coat everything and cook for about 1 minute, allowing the flour to cook slightly. This helps to eliminate any raw flour taste. Gradually whisk in the milk, about 1/4 cup at a time, stirring constantly to prevent lumps from forming. You’ll want to achieve a smooth, thick sauce that coats the back of a spoon. Continue to cook and stir until the sauce has thickened nicely. You might not need all of the 1/2 cup of milk; add just enough to reach your desired consistency. Season generously with kosher salt and freshly ground black pepper. Remember that the zucchini will release some moisture as it bakes, so don’t be shy with the seasoning here. Stir in half of the grated Parmesan cheese (about 1/3 cup) into the sauce until it’s melted and incorporated.

Assembling the Gratin

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a gratin dish or a medium-sized ovenproof baking dish with some of the remaining olive oil. If you sliced your zucchini, arrange half of the zucchini slices in an overlapping layer at the bottom of the prepared dish. If you chopped your zucchini, spread half of the chopped zucchini evenly over the bottom. Now, carefully pour the rice and creamy sauce mixture over the zucchini, spreading it evenly to cover the vegetables. Top with the remaining zucchini slices or chopped zucchini, arrangin extractg them as attractively as you can if you’ve sliced them. Drizzle the remaining 2 tablespoons of olive oil over the top of the zucchini. This will help the top to crisp up beautifully.

Baking to Golden Perfection

Finally, it’s time to bake your magnificent gratin. Sprinkle the remaining Parmesan cheese evenly over the top of the assembled gratin. Place the gratin dish on a baking sheet (this will catch any potential drips and make it easier to handle). Bake in the preheated oven for 30 to 40 minutes, or until the gratin is bubbling around the edges and the top is beautifully golden brown and crusty. The zucchini should be tender, and the rice should be fully cooked and creamy. If you find the top is browning too quickly before the inside is cooked 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 gratin to set slightly, making it easier to serve. Serve hot and enjoy the comforting, delicious results of your culinary endeavor!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is an absolute triumph of simple, elegant French country cooking. This recipe is wonderfully versatile, showcasing the natural sweetness of zucchini layered with fluffy rice and bathed in a rich, flavorful sauce. It’s the perfect example of how humble ingredients can be transformed into something truly special. The comforting textures and savory notes make it a crowd-pleaser, whether served as a light main course or a substantial side dish. I absolutely encourage you to try this delightful gratin; it’s a fantastic way to enjoy seasonal zucchini and experience a taste of Julia’s culinary genius.

For serving, this Tian de Courgettes au Riz shines alongside grilled chicken or fish, or as a vegetarian centerpiece with a crisp green salad. Consider adding a sprinkle of fresh herbs like parsley or chives just before serving for an extra burst of freshness. Variations abound! You could introduce other summer vegetables like thinly sliced tomatoes or bell peppers, or experiment with different cheeses – Gruyère, Parmesan, or even a touch of goat cheese would be delicious.

Frequently Asked Questions:

Can I make this gratin ahead of time?

Yes! 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 ready to bake, you may need to add a few extra minutes to the cooking time to ensure it’s heated through.

What kind of rice works best for this recipe?

While many types of rice will work, a medium-grain rice like Arborio or even a basmati rice provides a lovely texture that holds up well in the gratin. Avoid very short-grain rices that can become too mushy.

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

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

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 saucepan, combine the uncooked rice with enough water to cover and bring to a boil. Reduce heat and simmer until tender, about 15-20 minutes. Drain well.
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.
4. Step 4
   Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until thickened. Stir in 1/3 cup of the Parmesan cheese, salt, and pepper to taste. Fold in the cooked rice.
5. Step 5
   Lightly grease a gratin dish with 1 tablespoon of olive oil. Arrange the sliced zucchini in overlapping layers in the prepared dish. Spoon the rice and onion mixture evenly over the zucchini.
6. Step 6
   Drizzle the remaining 1 tablespoon of olive oil over the top. Sprinkle with the remaining 1/3 cup of Parmesan cheese. Season with salt and pepper.
7. Step 7
   Bake for 30-40 minutes, or until the zucchini is tender and the top 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.