Julia Child’s Cozy Zucchini Rice Gratin

Julia Child’s Zucchini and Rice Gratin (Tian de Courgettes au Riz). There are some recipes that just feel like a warm hug from a culinary icon, and this one is absolutely it. 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 captures the essence of simple, yet elegant home cooking. Why do we adore this particular gratin? It’s the way humble zucchini transforms into something utterly delectable, layered with fluffy rice and bathed in a creamy, savory sauce. What truly makes Julia Child’s Zucchini and Rice Gratin special is its unpretentious brilliance. It’s a testament to how straightforward ingredients, prepared with care and a touch of Julia’s magic, can create a dish that’s both comforting and sophisticated, perfect for a weeknight dinner or a charming side for guests. Get ready to fall in love with this delightful creation!

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 she called it in her inimitable style, is most definitely one of them. This is not your average watery zucchini casserole. Julia, ever the culinary alchemist, transforms humble zucchini and rice into something truly elegant and deeply satisfying. It’s a beautiful testament to simple ingredients elevated by thoughtful preparation. This gratin is perfect as a light main course, a delightful side dish, or even a sophisticated appetizer. The interplay of tender zucchini, fluffy rice, and a creamy, cheesy sauce is simply divine. Let’s dive into how we can recreate this classic.

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

Preparing the Vegetables and Rice

The first step in creating this masterpiece is to prepare our zucchini and rice. For the zucchini, I like to use medium-sized ones, about 6-8 inches long. You’ll want to slice them into relatively thin rounds, about 1/8 to 1/4 inch thick. Don’t worry about peeling them; the skin adds a lovely color and texture. As you slice them, you might notice they release a bit of moisture. It’s a good idea to lightly salt the sliced zucchini and let them sit in a colander for about 15-20 minutes. This process, called “sweating,” draws out excess water, preventing your gratin from becoming watery and ensuring a more concentrated flavor. Gently pat them dry with paper towels after they’ve rested.

Meanwhile, we need to cook the rice. For this dish, a simple white rice works beautifully. I usually opt for long-grain white rice. Cook it according to package directions, but aim for it to be slightly undercooked, or “al dente.” This is crucial because the rice will continue to cook in the oven with the other ingredients. Overcooked rice at this stage will turn mushy. Once cooked, fluff it with a fork and set it aside.

Building the Flavor Base

Now, let’s build the foundation of flavor for our gratin. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add your minced onions and sauté them until they are soft and translucent, about 5-7 minutes. You don’t want them to brown too much, just to become tender and sweet. Next, add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.

Once the onions and garlic are softened, we’ll create a simple béchamel-like sauce. Sprinkle the all-purpose flour over the onions and garlic and stir it in well, cooking for about a minute. This “roux” will help thicken our sauce. Gradually whisk in the milk, a little at a time, making sure to incorporate it smoothly before adding more. Continue to cook, stirring constantly, until the sauce thickens to a smooth, creamy consistency. This should take a few minutes. 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.

Assembling the Tian

With all our components ready, it’s time to assemble the gratin. Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a medium-sized baking dish with the remaining 2 tablespoons of olive oil.

Now, we’ll layer our ingredients. Start with a layer of the slightly undercooked rice, spreading it evenly across the bottom of the dish. Then, arrange about half of the sliced zucchini over the rice. Season this layer of zucchini lightly with salt and pepper. Spoon about half of the creamy onion-garlic sauce over the zucchini. Sprinkle about 1/4 cup of the grated Parmesan cheese over this layer. Repeat the process: another layer of rice, the remaining zucchini, a final seasoning of salt and pepper, the rest of the sauce, and finally, the remaining 1/4 cup of Parmesan cheese. You should have a beautifully layered dish.

Baking to Golden Perfection

Place the assembled gratin in the preheated oven. Bake for about 35-45 minutes, or until the gratin is bubbly around the edges and the top is beautifully golden brown and slightly crisp. You can test if it’s done by inserting a knife into the center; the zucchini should be tender. If the top starts to brown too quickly before the inside is heated through, you can loosely tent it with aluminum foil.

Once it’s baked to perfection, remove the gratin from the oven. It’s best to let it rest for about 10-15 minutes before serving. This allows the flavors to meld and the gratin to set up a bit, making it easier to serve. The aroma that fills your kitchen at this point is simply non-intoxicating! I like to garnish with a little extra grated Parmesan cheese, if desired, or a sprinkle of fresh parsley for a touch of color. Julia Child’s Zucchini and Rice Gratin is a comforting and elegant dish that is sure to become a favorite in your repertoire. Enjoy this taste of French countryside charm, brought right to your table.

Conclusion:

And there you have it – a delightful journey into creating Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz! This recipe is truly a testament to Julia’s genius for elevating simple ingredients into something utterly comforting and elegant. The beauty of this dish lies in its rustic charm and the way the tender zucchini melds with fluffy rice, all bathed in a savory, cheesy sauce. It’s a perfect example of how fresh produce can be transformed into a satisfying main course or a stunning side dish. I truly encourage you to give this Julia Child’s Zucchini and Rice Gratin a try; it’s remarkably forgiving and the results are consistently delicious.

This gratin is wonderfully versatile. Serve it alongside roasted chicken or fish for a complete meal. It also makes an excellent vegetarian main course, perhaps topped with a sprinkle of fresh herbs before serving. For a touch of indulgence, consider adding a dollop of crème fraîche or a scattering of toasted pine nuts. Don’t be afraid to experiment with different cheeses; Gruyère is classic, but a sharp cheddar or even a mild goat cheese could offer intriguing variations. The key is to embrace the simplicity and let the flavors shine through.

FAQs:

Can I make this gratin ahead of time?

Yes, absolutely! You can assemble the gratin a day in advance and refrigerate it. When you’re ready to bake, simply let it sit at room temperature for about 20-30 minutes before placing it in the oven. You might need to add a few extra minutes to the baking time.

What kind of rice is best for this recipe?

While medium-grain rice like Arborio or Carnaroli works wonderfully due to its starchiness, which helps bind the gratin, you can also use other types of white rice. Just ensure it’s cooked al dente before layering, as it will continue to cook in the oven.

My zucchini seems watery. How can I prevent a soggy gratin?

A little trick is to lightly salt your sliced zucchini and let it sit in a colander for about 30 minutes to draw out excess moisture. Gently pat it dry with paper towels before layering it into the gratin dish.

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

A classic French gratin featuring tender zucchini and fluffy rice baked in a flavorful cheese sauce.

Prep Time
20 Minutes

Cook Time
45 Minutes

Total Time
5 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). Slice zucchini into 1/4-inch rounds. In a large bowl, toss zucchini with 2 tablespoons of olive oil, salt, and pepper. Set aside.
2. Step 2
   In a medium saucepan, cook the white rice according to package directions. Drain and set aside.
3. Step 3
   In a skillet, heat the remaining 3 tablespoons of olive oil over medium heat. Add the minced onions and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
4. Step 4
   Sprinkle the flour over the onions and garlic. Cook, stirring constantly, for 1 minute. Gradually whisk in the milk until a smooth sauce forms. Bring to a simmer and cook for 2 minutes, stirring. Stir in half of the grated Parmesan cheese, salt, and pepper. Remove from heat.
5. Step 5
   Lightly oil a baking dish. Arrange alternating layers of zucchini slices and cooked rice in the prepared dish. Pour the cheese sauce evenly over the top.
6. Step 6
   Sprinkle the remaining Parmesan cheese over the gratin. Bake for 30-40 minutes, or until the zucchini is tender and the top is golden brown and bubbly.
7. Step 7
   Let stand 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.