Julia Child’s Zucchini Rice Gratin Recipe

ByChelsea

Julia Child’s Zucchini and Rice Gratin is more than just a dish; it’s a gateway to a simpler, more flavorful time in the kitchen. When I first encountered this recipe, I was captivated by its humble elegance. It’s easy to understand why Julia Child, the beloved culinary icon, cbeef hampioned this Tian de Courgettes au Riz. This isn’t your average weeknight side; it’s a testament to how the most straightforward ingredients can be transformed into something truly extraordinary with a little love and classic technique. People adore this gratin for its comforting creaminess, the delicate sweetness of perfectly cooked zucchini, and the subtle nutty undertones of the rice, all bound together in a savory, golden-brown crust. What truly sets Julia Child’s Zucchini and Rice Gratin apart is its ability to be both rustic and refined, a perfect accompaniment to almost any meal, or a star in its own right.

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 influential as Julia Child. Her infectious enthusiasm and practical approach to cooking have inspired generations to get into the kitchen and create delicious meals. Among her vast repertoire of recipes, many are simple, elegant, and highlight the beauty of fresh ingredients. This Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in French, is a perfect example. It’s a comforting, savory dish that elegantly transforms humble zucchini and rice into something truly special. It’s the kind of dish that feels both rustic and refined, perfect for a weeknight supper or a charming addition to a brunch spread.

This recipe is a testament to Julia’s belief in making good food accessible. It doesn’t rely on obscure ingredients or complex techniques, but rather on the careful preparation and layering of simple components to achieve a wonderful depth of flavor and texture. The creamy rice provides a grounding element, while the tender zucchini, infused with garlic and herbs, offers a delightful freshness. The finished gratin is a beautiful mosaic of colors, topped with a golden, cheesy crust. It’s a dish that truly sings of summer, even when enjoyed on a chilly evening.

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

    This gratin comes together in a few manageable stages. We’ll start by preparing our vegetables and rice, then create a simple bécbeef hamel-like sauce to bind everything together, and finally, assemble and bake this delightful dish.

    Preparing the Zucchini and Rice

  • The first step is to prepare the zucchini. Wash your zucchini thoroughly. You have a couple of options here: you can peel them entirely, or you can leave some of the skin on for added color and texture. For this gratin, I prefer to peel them lengthwise in alternating strips, leaving some green for visual appeal. This also helps the zucchini cook more evenly. Once peeled (or not!), trim the ends and slice the zucchini into about 1/4-inch thick rounds. As zucchini can release a lot of water when cooked, it’s a good idea to lightly salt the sliced zucchini in a colander set over a bowl. Let them sit for about 20-30 minutes. This process, called “sweating,” draws out excess moisture, preventing your gratin from becoming watery. After they’ve rested, gently pat them dry with paper towels.
  • While the zucchini is sweating, let’s get the rice ready. Rinse the uncooked white rice under cold running water until the water runs clear. This removes excess starch, which can make the rice gummy. In a medium saucepan, combine the rinsed rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-18 minutes, or until the water is absorbed and the rice is just tender. It’s important not to overcook the rice at this stage, as it will continue to cook in the oven. Once cooked, fluff the rice with a fork and set it aside.

    • Creating the Flavorful Base

  • Now, let’s build the flavor for our gratin. Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the minced onions and cook, stirring occasionally, until they are softened and translucent, about 8-10 minutes. You want them to be sweet and fragrant, not browned. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
  • Sprinkle the all-purpose flour over the softened onions and garlic. Stir well to coat the vegetables and cook for about 1 minute, stirring constantly. This is called making a roux, and it will help thicken our sauce. Gradually whisk in the milk, a little at a time, making sure to whisk out any lumps before adding more. Continue to cook, stirring, until the sauce thickens to a creamy consistency, similar to a thin bécbeef hamel. Season generously with kosher salt and freshly ground black pepper. Stir in half of the grated Parmesan cheese (about 1/3 cup) until it’s melted and incorporated into the sauce. This forms the delicious, creamy binder for our gratin.

    • Assembling and Baking the Gratin

  • Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a gratin dish or a shallow baking dish (about 9×13 inches) with the remaining 2 tablespoons of olive oil. Now, it’s time for assembly! In a large bowl, gently combine the cooked rice, the dried zucchini slices, and the onion-garlic mixture with the creamy sauce. Be careful not to mash the zucchini. You want to coat everything evenly.
  • Pour the mixture into the prepared gratin dish, spreading it out evenly. Don’t worry if it looks a little full; the zucchini will cook down. Finally, sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top. This will create a beautiful golden-brown crust as it bakes.
  • Bake in the preheated oven for 35-45 minutes, or until the gratin is bubbly around the edges and the top is golden brown and irresistible. You can test for doneness by gently inserting a knife into the center; the zucchini should be tender. If the top is browning too quickly before the gratin is fully cooked, you can loosely tent it with aluminum foil.

    • Let the gratin rest for about 5-10 minutes after removing it from the oven. This allows the flavors to meld and makes it easier to serve. Julia Child’s Zucchini and Rice Gratin is a wonderful dish on its own, or it can be served as a delightful side dish to grilled chicken, fish, or a simple roast. Enjoy the comforting flavors and the satisfying texture of this classic creation. Bon appétit!

    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 truly wonderful dish that embodies simple elegance and robust flavor. This recipe shines because it transforms humble ingredients like zucchini and rice into a comforting and sophisticated side dish that’s perfect for any occasion. The creamy rice, infused with aromatic herbs and savory cheese, perfectly complements the tender zucchini, creating a harmonious blend of textures and tastes. It’s a testament to Julia Child’s genius for making even the most approachable dishes feel special.

    I highly encourage you to give this recipe a try! It’s a fantastic way to use up a bounty of zucchini, and the results are consistently delightful. This gratin is incredibly versatile and makes a wonderful accompaniment to roasted chicken, grilled fish, or even as a vegetarian main course served with a fresh salad. Don’t be afraid to experiment with different herbs like thyme or marjoram, or swap out the Gruyère for Parmesan or even a sharp cheddar for a different cheesy profile.

    Frequently Asked Questions:

    Can I make this Zucchini and Rice Gratin ahead of time?

    Yes, absolutely! You can assemble the gratin a day in advance and refrigerate it. When 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 completely.

    What kind of rice is best for this gratin?

    While many medium or long-grain white rices will work well, a Arborio or Carnaroli rice is ideal as they have a higher starch content, which contributes to the creamy texture of the gratin. Ensure the rice is par-cooked or fully cooked before assembling the gratin, as it won’t have enough time to cook through in the oven otherwise.

    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 and cooked rice baked in a savory, cheesy sauce.

    Prep Time
    25 Minutes

    Cook Time
    45 Minutes

    Total Time
    10 Minutes

    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). Cook the rice according to package directions. Let cool slightly. Slice the zucchini thinly.
    2. Step 2
      In a 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.
    3. Step 3
      Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the milk, adding more if needed to reach a creamy consistency. Season with salt and pepper. Stir in half of the Parmesan cheese and remove from heat.
    4. Step 4
      Lightly grease a baking dish with some of the remaining olive oil. Arrange the sliced zucchini and cooked rice in alternating layers or in a decorative pattern in the prepared dish. Drizzle the remaining olive oil over the vegetables and rice.
    5. Step 5
      Pour the cheese sauce evenly over the zucchini and rice layers. Sprinkle the remaining Parmesan cheese on top.
    6. Step 6
      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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