Julia Child’s Zucchini Rice Gratin – Easy French Dish

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 whispers of summer sunshine and cozy dinners. This isn’t just any zucchini and rice casserole; it’s a testament to Julia Child’s genius in making seemingly simple ingredients sing. It’s a dish that has captured the hearts of home cooks for generations, and for good reason. The creamy rice, infused with subtle aromatics, provides the perfect bed for tender, thinly sliced zucchini, all baked together until golden and bubbling. What makes Julia Child’s Zucchini and Rice Gratin so utterly special is its elegant simplicity and the comforting, rustic charm it embodies. It’s a celebration of fresh produce and straightforward, delicious cooking that leaves you feeling utterly satisfied.

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

There’s something undeniably comforting about a baked dish, especially when it carries the legacy of a culinary icon like Julia Child. Her Zucchini and Rice Gratin, or “Tian de Courgettes au Riz” as it’s known in French, is a testament to her belief that simple, quality ingredients can create something truly extraordinary. This dish is a wonderful way to showcase the bounty of zucchini, transforming it into a creamy, cheesy, and deeply satisfying side or even a light main course. It’s the kind of recipe that feels rustic yet elegant, perfect for a weeknight dinner or a charming addition to a larger meal.

What I love about this gratin is its adaptability. While Julia’s recipe provides a beautiful foundation, you can easily adjust it to your liking. The rice provides a lovely, subtle starchiness that binds everything together, while the zucchini, when cooked just right, retains a pleasing texture. The creamy sauce and the sharp bite of Parmesan cheese create a symphony of flavors that will have you going back for seconds. Let’s gather our ingredients and get started on this delightful culinary adventure.

Ingredients:

Preparing the Zucchini and Rice

Our first step is to prepare the star ingredients: the zucchini and the rice. For the zucchini, you’ll want to wash them thoroughly. Then, depending on the size of your zucchini, you can either slice them thinly, about 1/8 inch thick, or cut them into rounds. If your zucchini are on the larger side, some cooks like to remove the seedy core, but for this gratin, thinner slices will generally incorporate the seeds without issue. The key is uniform thickness so they cook evenly.

Next, we turn our attention to the rice. While you could technically use cooked rice, the recipe calls for uncooked white rice. This is important because the rice will absorb the moisture from the zucchini and the sauce as it bakes, becoming tender and contributing to the creamy texture of the finished dish. Rinse the rice under cold water in a fine-mesh sieve until the water runs clear. This removes excess starch and helps prevent clumping. Set aside.

Building the Flavor Base

Now, let’s build the foundation of flavor for our gratin. In a large skillet or Dutch oven, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and sauté them until they become translucent and softened, which should take about 5-7 minutes. We’re not looking for browning here, just a gentle softening to release their sweetness. Once the onions are ready, stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

To create our creamy binder, sprinkle the all-purpose flour over the softened onions and garlic. Stir constantly for about 1-2 minutes, allowing the flour to cook slightly and form a paste. This is called a roux, and it will thicken our sauce beautifully. Gradually whisk in the milk, about 1/4 cup at a time, stirring continuously to prevent lumps. Continue to cook and stir until the sauce thickens to a consistency that coats the back of a spoon. Season this mixture generously with kosher salt and freshly ground black pepper. Remember, the zucchini and rice will absorb this flavor, so don’t be shy with the seasoning.

Assembling and Baking the Gratin

This is where the magic starts to happen! Preheat your oven to 375°F (190°C). You’ll need a gratin dish or a similar oven-safe baking dish. Lightly grease your chosen dish with the remaining 2 tablespoons of olive oil, ensuring all surfaces are coated.

Now, we assemble the layers. Begin extract by scattering half of the rinsed uncooked rice evenly over the bottom of the prepared dish. Next, arrange half of the sliced zucchini in an even layer over the rice. Spoon half of the creamy onion and garlic sauce over the zucchini. Sprinkle half of the grated Parmesan cheese evenly over this layer. Repeat the process: add the remaining rice, then the remaining zucchini, followed by the rest of the sauce. Finish by sprinkling the remaining Parmesan cheese over the top. Press down gently with a spatula to ensure everything is compact and the liquid will be able to distribute evenly during baking.

Cover the gratin dish tightly with aluminum foil. Place the dish in the preheated oven and bake for 45 minutes. This initial covered baking time is crucial for allowing the zucchini to soften and the rice to begin extract cooking and absorbing the liquid without the top drying out or browning too quickly.

After 45 minutes, carefully remove the aluminum foil. Return the gratin to the oven, uncovered, and bake for another 15-20 minutes, or until the top is golden brown and bubbling, and the zucchini is tender when pierced with a fork. The rice should also be fully cooked and tender. If the top begin extracts to brown too quickly, you can loosely tent it with foil. Let the gratin rest for 5-10 minutes before serving. This allows the flavors to meld and the gratin to set slightly, making it easier to serve. Enjoy this taste of Julia Child’s kitchen!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is an absolute triumph of simple ingredients elevated to something truly special. This dish embodies the best of French country cooking: it’s comforting, incredibly flavorful, and surprisingly elegant despite its straightforward preparation. The tender zucchini melds beautifully with the creamy rice and savory Parmesan, creating a dish that’s both a delightful side and a satisfying main. I encourage you to try this recipe; it’s a wonderful way to celebrate the bounty of summer vegetables and experience a taste of Julia Child’s culinary genius.

This versatile gratin pairs wonderfully with grilled meats, roasted chicken, or simply enjoyed on its own with a fresh green salad. For variations, feel free to add a pinch of nutmeg for warmth, a clove of minced garlic to the rice for an extra layer of flavor, or even a scattering of fresh herbs like thyme or chives before baking. Don’t be afraid to experiment! This Julia Child’s Zucchini and Rice Gratin is a forgiving and rewarding recipe that’s sure to become a family favorite.

Frequently Asked Questions:

Can I make this gratin ahead of time?

Yes, absolutely! You can assemble the gratin up to a day in advance and refrigerate it. Allow it to come to room temperature for about 30 minutes before baking, and you may need to add a few extra minutes to the baking time to ensure it’s heated through.

What kind of rice is best for this dish?

While many medium or long-grain white rices will work well, a Arborio rice or a similar short-grain rice will create an even creamier texture, as it releases more starch. Just be sure to cook it slightly less than you normally would, as it will continue to cook in the oven.

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

A classic French gratin featuring thinly sliced zucchini and tender white rice baked in a creamy, cheesy sauce. This dish is a delightful way to enjoy summer zucchini.

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
15 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 your oven to 375°F (190°C). Lightly grease a gratin dish.
2. Step 2
   Slice the zucchini thinly, about 1/8-inch thick. In a large bowl, toss the zucchini slices with 3 tablespoons of olive oil, salt, and pepper. Set aside.
3. Step 3
   In a saucepan over medium heat, heat 1 tablespoon of olive oil. Add the minced onions and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Step 4
   Sprinkle the flour over the onions and garlic. Cook, stirring, for 1 minute to form a roux. Gradually whisk in the milk until the sauce is smooth and thickened. Season with salt and pepper. Stir in half of the grated Parmesan cheese.
5. Step 5
   Layer the zucchini slices and uncooked rice in the prepared gratin dish, alternating them to create an attractive pattern. Pour the onion-milk sauce evenly over the zucchini and rice.
6. Step 6
   Drizzle the remaining 1 tablespoon of olive oil over the top. Sprinkle with the remaining Parmesan cheese. Cover the dish tightly with foil.
7. Step 7
   Bake for 30 minutes. Remove the foil and bake for another 15 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.