Julia Child’s Zucchini Rice Gratin Tian Recipe

ByJessica

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is a dish that whispers of sun-drenched Provençal gardens and the comforting warmth of a well-loved kitchen. There’s an undeniable charm to this seemingly simple preparation that has captured the hearts of home cooks for decades. It’s the kind of dish that feels both rustic and elegant, perfect for a casual weeknight dinner or as a delightful accompaniment to a more formal meal. What makes Julia Child’s Zucchini and Rice Gratin so utterly captivating? It’s the way the tender zucchini ribbons meld with the creamy rice, all baked under a golden crust of cheese and herbs, creating a symphony of textures and flavors. This isn’t just a side dish; it’s a celebration of fresh ingredients, elevated by Julia’s signature masterful touch, making it a truly special recipe I’m thrilled to share with you.

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

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

There are few culinary figures as beloved and inspiring as Julia Child. Her approach to cooking was always about joy, exploration, and demystifying classic French cuisine for the home cook. Her Zucchini and Rice Gratin, or Tian de Courgettes au Riz as she called it, is a perfect example of this philosophy. It’s a dish that transforms humble zucchini and rice into something truly elegant and satisfying, with a beautiful golden-brown crust and a creamy, comforting interior. This recipe is a delightful way to showcase the abundance of summer squash, and it’s surprisingly straightforward to prepare, making it an excellent choice for both weeknight dinners and more special occasions. It’s a dish that tastes wonderfully French, yet is approachable for cooks of all levels.

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

    The beauty of this gratin lies in its simplicity and the way the ingredients meld together. We’ll start by preparing the zucchini and the rice, then create a simple, savory sauce to bind everything together. Finally, we’ll bake it until it’s bubbling and golden.

    Preparing the Zucchini and Rice

  • The first step is to prepare the zucchini. You’ll want to wash them thoroughly and then slice them. While you can slice them thinly by hand, using a mandoline on a medium-thin setting will ensure uniformity, which is key for even cooking and a beautiful presentation. We’re aiming for slices that are about 1/8 to 1/4 inch thick. If your zucchini are very large, you might consider removing the seedy interior, but for average-sized ones, it’s usually not necessary. Once sliced, place the zucchini in a colander set over a bowl, sprinkle generously with kosher salt, and let them sit for about 30 minutes. This crucial step draws out excess moisture, preventing the gratin from becoming watery. After 30 minutes, gently press the zucchini to remove even more liquid and then pat them dry with paper towels.
  • While the zucchini are sweating, let’s get the rice ready. Rinse the 1/2 cup of white rice under cold running water until the water runs clear. This removes excess starch, which can make the rice clump together. In a small saucepan, combine the rinsed rice with 1 cup of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is just tender. We don’t want the rice to be fully cooked; it will finish cooking in the gratin. Once done, fluff it with a fork and set aside.

    • Building the Gratin Base

  • Now, let’s build the flavorful base for our gratin. In a skillet, heat 2 tablespoons of the olive oil over medium heat. Add the minced onions and cook, stirring occasionally, until they are softened and translucent, which should take about 5-7 minutes. Don’t rush this step; softened onions add a wonderful sweetness to the dish. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  • Next, we’ll make a simple roux to thicken our sauce. Sprinkle the 2 tablespoons of all-purpose flour over the onions and garlic. Stir and cook for about 1-2 minutes, allowing the flour to cook out its raw taste. Gradually whisk in the 1/2 cup of milk, a little at a time, ensuring no lumps form. Continue to cook, stirring constantly, until the sauce thickens to a consistency that coats the back of a spoon. If the sauce seems too thick, you can always add a splash more milk. Season generously with kosher salt and freshly ground black pepper. Stir in 1/3 cup of the grated Parmesan cheese until melted and well combined. This creates a creamy, cheesy sauce that will bind all the ingredients together beautifully.

    • Assembling and Baking the Gratin

  • To assemble the gratin, preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a similarly sized ovenproof baking dish with the remaining 3 tablespoons of olive oil. We want to ensure the bottom and sides are well-coated to prevent sticking.
  • Now for the layering! Start by spreading about half of the cooked rice evenly over the bottom of the prepared dish. Next, arrange about half of the prepared zucchini slices in an even layer over the rice. Drizzle about half of the onion-garlic sauce over the zucchini. Repeat these layers with the remaining rice, zucchini, and sauce. Ensure everything is spread as evenly as possible for consistent cooking.
  • Finally, sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top of the gratin. This will create a lovely golden-brown crust as it bakes. Place the gratin dish on a baking sheet (to catch any potential drips) and bake in the preheated oven for 30-40 minutes, or until the top is golden brown and bubbling, and the zucchini is tender when pierced with a fork. If the top starts to brown too quickly, you can loosely tent it with 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. Enjoy this delightful taste of Julia’s kitchen!

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

    Conclusion:

    Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is a true testament to her genius for transforming simple ingredients into something utterly delightful. This recipe is wonderfully forgiving and surprisingly elegant, making it perfect for both weeknight dinners and more special occasions. The combination of tender zucchini, fluffy rice, and a savory, cheesy sauce creates a comforting and flavorful dish that’s greater than the sum of its parts. It’s a dish that celebrates fresh produce and classic French techniques with approachable ease. I wholeheartedly encourage you to give this Julia Child classic a try – you won’t be disappointed!

    For serving, this Tian is magnificent as a main course alongside a crisp green salad, or it can be a stellar side dish to roasted chicken, grilled fish, or beef. Its versatility is a significant part of its charm.

    Should you wish to introduce variations, consider adding a layer of thinly sliced tomatoes for a vibrant color contrast and a hint of acidity, or perhaps some sautéed leeks or finely diced bell peppers for added depth of flavor. A sprinkle of fresh herbs like thyme or chives over the top before baking adds another layer of aroma and taste. Experimentation is part of the fun!

    Frequently Asked Questions:

    Can I make this gratin ahead of time?

    Yes, you absolutely can! You can assemble the Julia Child’s Zucchini and Rice Gratin a day in advance. Cover it tightly and refrigerate. When ready to bake, you may need to add a few extra minutes to the cooking time to ensure it’s heated through thoroughly. This makes it a fantastic option for entertaining.

    What kind of rice is best for this recipe?

    While many types of rice will work, a medium-grain white rice like Arborio or even a good quality long-grain white rice is recommended. These varieties cook up nicely and absorb the creamy sauce beautifully without becoming mushy. Avoid instant rice, as its texture can be less desirable in this gratin.

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

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

    A classic French gratin featuring thinly sliced zucchini baked with tender rice and a creamy, cheesy sauce.

    Prep Time
    20 Minutes

    Cook Time
    40 Minutes

    Total Time
    1 Hours

    Servings
    6-8 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). Lightly grease a 9×13 inch baking dish.
    2. Step 2
      Slice the zucchini thinly. In a large bowl, toss the zucchini slices with 3 tablespoons of olive oil, salt, and pepper.
    3. Step 3
      Cook the rice according to package directions. Drain well and set aside.
    4. Step 4
      In a saucepan, heat the remaining 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 1 minute more.
    5. Step 5
      Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer and cook, stirring, until the sauce thickens slightly. Stir in half of the Parmesan cheese, salt, and pepper to taste.
    6. Step 6
      Layer the zucchini and cooked rice in the prepared baking dish, alternating layers. Pour the sauce evenly over the top.
    7. Step 7
      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.

    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.

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