Julia Child’s Zucchini Rice Gratin – French Comfort Food

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its elegant French homeland, is a dish that whispers of sun-drenched gardens and effortless, comforting meals. If you’ve ever found yourself mesmerized by the sheer joy Julia Child brought to the kitchen, you’ll understand why this particular recipe holds a special place in the hearts of many home cooks. It’s not just a way to use up an abundance of summer zucchini; it’s a testament to simple, beautiful ingredients transformed by thoughtful preparation. What makes this Julia Child’s Zucchini and Rice Gratin so beloved? It’s the perfect harmony of tender rice, sweet zucchini, and a savory, creamy binder, all baked to golden perfection. It’s a side dish that shines on its own, yet gracefully complements any main course, proving that sometimes, the most delicious food is also the most uncomplicated.

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

Ah, Julia Child! The legendary chef who brought the joys of French cuisine into so many American kitchens. Her recipes are always an adventure, often with a comforting, rustic charm. Today, we’re diving into one of her delightful vegetable dishes: the Zucchini and Rice Gratin, or as the French call it, Tian de Courgettes au Riz. This isn’t your everyday casserole; it’s a celebration of simple ingredients transformed into something truly special. Imagine tender slices of zucchini layered with fluffy rice, all bound together with a creamy, cheesy sauce and baked to golden perfection. It’s the perfect side dish for a weeknight meal or an elegant addition to a more elaborate spread. I find this dish incredibly satisfying, and the aroma that fills the kitchen as it bakes is simply divine.

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

Cooking Instructions:

Let’s get started on this wonderful gratin! It involves a few stages, but each one is straightforward and leads us closer to that delicious final product.

1.

Preparing the Zucchini:

First, we need to tackle the zucchini. Wash them thoroughly and trim off the ends. Now, for the slicing: Julia’s recipes often emphasize precision, and while we don’t need surgical accuracy here, relatively uniform slices are key for even cooking. Aim for slices about 1/4-inch thick. You can use a sharp knife, but a mandoline slicer (with extreme caution, of course!) will make this process much faster and more consistent. Once sliced, place the zucchini in a colander set over a bowl or the sink. Sprinkle generously with kosher salt. This salting step is crucial; it draws out excess moisture from the zucchini, preventing your gratin from becoming watery. Let them sit for at least 30 minutes, or even up to an hour. You’ll see a good amount of liquid collecting at the bottom – that’s exactly what we want! After the resting period, gently press the zucchini slices to remove any remaining liquid, and then pat them dry with paper towels. This drying step is also very important for that lovely texture.

2.

Cooking the Rice and Sautéing Aromatics:

While the zucchini is doing its thing, let’s get the rice ready. Cook the 1/2 cup of white rice according to package directions until it’s just tender. You don’t want it mushy, as it will continue to cook in the oven. Drain it well and set aside. Next, in a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the 1 cup of minced onions and cook them gently until they are softened and translucent, which should take about 5-7 minutes. You’re not looking for browning here, just a lovely sweetness to develop. Add the 2 minced garlic cloves to the skillet and cook for another minute until fragrant, being careful not to burn the garlic. This aromatic base will infuse the entire gratin with incredible flavor. Remove the onions and garlic from the skillet and set them aside.

3.

Creating the Creamy Sauce Base:

Now, let’s make the binder for our gratin. In the same skillet (no need to wash it, those little bits of onion and garlic add flavor!), add the remaining 3 tablespoons of olive oil and heat it over medium heat. Sprinkle in the 2 tablespoons of all-purpose flour and whisk it constantly for about a minute. This is called making a roux, and it’s the foundation of many delicious sauces. The flour will cook slightly, losing its raw taste. Gradually whisk in the 1/2 cup of milk, a little at a time, making sure each addition is fully incorporated before adding more. Continue whisking until the sauce begins to thicken and become smooth and creamy. You might need a splash more milk if it becomes too thick; we’re aiming for a consistency that will coat the back of a spoon. Season this sauce generously with kosher salt and freshly ground black pepper. Remember that the Parmesan cheese will also add saltiness, so don’t go overboard just yet.

4.

Assembling the Gratin:

This is where it all comes together! Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a gratin dish or a similar-sized baking dish with butter or olive oil. Spread about half of the cooked rice evenly over the bottom of the prepared dish. Then, arrange about half of the salted and dried zucchini slices in an overlapping layer over the rice. Scatter half of the sautéed onions and garlic over the zucchini. Now, pour about half of the creamy sauce over this layer. Sprinkle about half of the grated Parmesan cheese (we have 2/3 cup total, so this is roughly 1/3 cup) over the top. Repeat these layers: the remaining rice, the remaining zucchini, the remaining onions and garlic, the remaining sauce, and finally, sprinkle the last of the Parmesan cheese evenly over the top. This layering creates a beautiful visual appeal and ensures flavor in every bite.

5.

Baking to Golden Perfection:

Cover the gratin dish tightly with aluminum foil. Place it on a baking sheet (to catch any potential drips) and bake in the preheated oven for 30 minutes. After 30 minutes, remove the aluminum foil. Continue baking for another 20-25 minutes, or until the gratin is golden brown on top, bubbly around the edges, and the zucchini is tender. You can test for tenderness by gently piercing a piece of zucchini with a fork; it should yield easily. If the top is browning too quickly, you can loosely tent it with foil. Once it’s beautifully golden and tender, remove it from the oven and let it rest for about 10-15 minutes before serving. This resting period allows the flavors to meld and the gratin to set up slightly, making it easier to serve. The result is a wonderfully comforting and flavorful dish that showcases the simple beauty of zucchini. Enjoy!

Conclusion:

There you have it – Julia Child’s Zucchini and Rice Gratin, a true testament to her genius for making simple ingredients shine. This dish is wonderfully satisfying, offering a delightful balance of tender zucchini, fluffy rice, and a rich, savory cheese sauce. It’s the perfect example of how humble vegetables can be transformed into something truly elegant and comforting. Whether you’re a seasoned cook or just starting your culinary adventures, this tian is incredibly rewarding to make and even more so to eat. Don’t hesitate to bring this classic to your table; it’s sure to become a family favorite!

Serving suggestions abound for this versatile gratin. It’s a fantastic side dish for roasted chicken, grilled fish, or pan-seared beef chops. For a vegetarian meal, pair it with a crisp green salad and some crusty bread. Feeling adventurous? Consider adding a pinch of nutmeg to the cheese sauce for an extra layer of warmth, or incorporate finely chopped herbs like chives or parsley into the rice mixture. The possibilities are truly endless, allowing you to personalize this delightful recipe to your own taste preferences.

Frequently Asked Questions:

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

Absolutely! This gratin is an excellent candidate for make-ahead preparation. You can assemble it completely, cover it tightly, and refrigerate it for up to 24 hours before baking. You might need to add a few extra minutes to the baking time to ensure it’s heated through.

What kind of cheese is best for this tian?

Julia Child often favored Gruyère for its nutty, slightly sweet flavor, and it works beautifully here. However, a good quality Swiss cheese or even a sharp cheddar can be delicious substitutes. The key is to use a cheese that melts well and has a robust flavor to complement the zucchini and rice.

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

A common concern with zucchini! Before adding your sliced zucchini to the gratin, lightly salt the slices and let them sit in a colander for about 30 minutes. This process draws out excess moisture. After the time is up, gently pat the zucchini dry with paper towels before layering them into your dish. This simple step makes a significant difference in the final texture.

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

A classic French gratin featuring thinly sliced zucchini layered with rice and baked in a creamy, cheesy sauce. A delightful side dish that showcases summer squash.

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, to taste
• 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.
2. Step 2
   In a large bowl, toss the sliced zucchini with 2 tablespoons of olive oil, salt, and pepper. Set aside.
3. Step 3
   In a skillet, heat 1 tablespoon 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.
4. Step 4
   In a separate small saucepan, melt 2 tablespoons of butter (or use remaining olive oil) over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer and cook until thickened, stirring constantly. Stir in half of the grated Parmesan cheese, salt, and pepper to taste.
5. Step 5
   Arrange half of the zucchini slices in the prepared baking dish. Spoon half of the rice and onion mixture over the zucchini. Drizzle with half of the cheese sauce. Repeat with the remaining zucchini, rice mixture, and cheese sauce.
6. Step 6
   Sprinkle the remaining Parmesan cheese over the top. Cover the dish with foil and bake for 30 minutes.
7. Step 7
   Remove the foil and bake for another 15-20 minutes, or until the gratin is golden brown and bubbly and the zucchini is tender.

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.