Julia Child Zucchini Rice Gratin Recipe-Easy Tian

Julia Child’s Zucchini and Rice Gratin is more than just a recipe; it’s a culinary embrace, a taste of pure comfort that transports me straight to a sun-drenched French kitchen. There’s a reason this dish, often known in French as Tian de Courgettes au Riz, has captured so many hearts. It’s the perfect marriage of humble ingredients elevated to something truly extraordinary, a testament to Julia’s genius in making sophisticated cooking approachable and utterly delicious.

What makes this Julia Child’s Zucchini and Rice Gratin so special?

It’s the way the tender zucchini slices meld with the fluffy rice, bound together by a creamy, savory sauce and crowned with a golden, bubbly cheese crust. It’s a dish that feels both rustic and elegant, a comforting side or a light main course that sings with the simple, fresh flavors of summer. Preparing this gratin always feels like a special occasion, a chance to channel a little bit of Julia’s infectious enthusiasm for good food and good company.

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

Julia Child, the legendary grande dame of French cooking, gifted us with countless culinary treasures, and her Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is no exception. This dish is a testament to her ability to elevate simple, seasonal ingredients into something truly sublime. It’s a comforting and elegant bake, perfect as a side dish or even a light vegetarian main. The delicate sweetness of the zucchini, harmoniously blended with fluffy rice and a creamy, cheesy sauce, creates a symphony of textures and flavors that will have you coming back for more. I’ve always adored how Julia’s recipes manage to be both sophisticated and utterly approachable, and this gratin embodies that perfectly. It’s the kind of dish that feels special enough for company but is also wonderfully satisfying on a weeknight.

Ingredients:

Cooking Instructions

This recipe, like many of Julia’s, requires a bit of thoughtful preparation, but the result is absolutely worth the effort. The key is to coax the best flavor and texture out of each component. We’ll start by preparing the zucchini, then cook the rice and build our flavorful sauce.

Preparing the Zucchini

The first step is to prepare our star ingredient: the zucchini. You’ll want to wash your zucchini thoroughly and then trim off the ends. For this gratin, it’s best to slice the zucchini thinly. A mandoline is an excellent tool for achieving uniform slices, but a sharp knife will work just as well. Aim for slices that are about 1/8 inch thick. The uniform thickness ensures that the zucchini cooks evenly throughout the baking process. Once sliced, place the zucchini in a colander set over a bowl or in the sink. Sprinkle generously with kosher salt. This salting process is crucial; it draws out excess moisture from the zucchini, preventing your gratin from becoming watery and mushy. Let the zucchini sit and drain for at least 30 minutes, or even up to an hour, pressing down on it occasionally to encourage further moisture release. After it has drained, gently pat the zucchini slices dry with paper towels. This simple step makes a world of difference in the final texture of your dish.

Cooking the Rice and Sautéing Aromatics

While the zucchini is draining, it’s time to get our other components ready. In a small saucepan, cook the 1/2 cup of white rice according to package directions. You’ll want to cook it until it’s just tender, not mushy, as it will continue to cook in the oven. Once cooked, set it aside. In a separate skillet, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and sauté them until they are soft and translucent, which should take about 8-10 minutes. You want them to be sweet and tender, not browned. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. This aromatic base is the foundation of our gratin’s delicious flavor.

Creating the Creamy Sauce

Now, let’s build the creamy sauce that will bind our ingredients together. To the skillet with the sautéed onions and garlic, sprinkle the 2 tablespoons of all-purpose flour. Stir it in well and cook for about 1 minute, stirring constantly. This is how we create a roux, which will thicken our sauce. Gradually whisk in about 1/4 cup of milk, stirring until it forms a smooth paste. Continue to whisk in the remaining milk, a little at a time, until you have a smooth, creamy sauce. Bring the sauce to a gentle simmer, stirring frequently, until it thickens. Season generously with kosher salt and freshly ground black pepper to your taste. Remember that the Parmesan cheese will also add saltiness, so be mindful of that as you season.

Assembling the Gratin

Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or an oven-safe baking dish with some of the remaining olive oil. In a large bowl, gently combine the drained and patted-dry zucchini slices, the cooked rice, and about half of the grated Parmesan cheese (that’s approximately 1/3 cup). Pour the creamy sauce over this mixture and gently toss everything together to ensure all the ingredients are evenly coated. It’s important to be gentle here to avoid breaking up the rice and zucchini too much.

Baking to Perfection

Carefully transfer the mixture into the prepared gratin dish, spreading it out evenly. Drizzle the remaining 2 tablespoons of olive oil over the top of the gratin. Sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the surface. This will create a beautiful, golden-brown crust as it bakes. Place the gratin dish on a baking sheet (this helps to catch any potential spills and makes it easier to get in and out of the oven). Bake for 30-40 minutes, or until the gratin is bubbly and the top is golden brown and crisp. You should see the zucchini is tender and the rice has absorbed the delicious sauce. Allow the gratin to rest for a few 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 Child’s culinary genius!

Conclusion:

And there you have it – a taste of Julia Child’s brilliance with her Zucchini and Rice Gratin, or Tian de Courgettes au Riz. This dish is a testament to her philosophy of making delicious, accessible French cooking a reality for home cooks. It’s a wonderfully versatile side dish that elevates simple ingredients into something truly special. The tender rice, infused with savory flavors and nestled beneath thinly sliced zucchini, creates a comforting and elegant gratin perfect for any occasion. I genuinely encourage you to try this Julia Child classic; it’s surprisingly straightforward and the results are incredibly rewarding.

This gratin shines as a side for roasted chicken, grilled fish, or a hearty lamb dish. For a vegetarian meal, consider serving it alongside a vibrant salad and some crusty bread. Don’t be afraid to experiment! You can add a pinch of nutmeg for warmth, a sprinkle of Gruyère cheese for an extra nutty flavor, or even some finely chopped herbs like chives or parsley to the rice mixture. This Julia Child’s Zucchini and Rice Gratin is more than just a recipe; it’s an invitation to create something wonderful in your own kitchen.

Frequently Asked Questions:

Can I make this recipe ahead of time?

Absolutely! The Tian de Courgettes au Riz can be assembled a day in advance and refrigerated. You may need to add a few extra minutes to the baking time if baking directly from the refrigerator.

What kind of rice is best for this gratin?

While long-grain white rice like basmati or jasmine works beautifully, you can also experiment with Arborio rice for a creamier texture, similar to a risotto.

My zucchini is releasing a lot of liquid. Is this normal?

Yes, zucchini contains a lot of water. Slicing them thinly helps to manage this, and the baking process will evaporate much of the excess liquid. If you are particularly concerned, you can salt the zucchini slices and let them sit for 20-30 minutes before patting them dry, though this step is often unnecessary.

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

A classic French gratin featuring thinly sliced zucchini and rice baked in a savory sauce, adapted from Julia Child’s technique.

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
15 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). Lightly oil a 9×13 inch baking dish.
2. Step 2
   Thinly slice the zucchini. In a large bowl, toss the zucchini slices with 2 tablespoons of olive oil, salt, and pepper. Set aside.
3. Step 3
   In a saucepan, 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.
4. Step 4
   Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1 minute, then gradually whisk in the milk until a smooth sauce forms. Bring to a gentle simmer, stirring, until slightly thickened. Stir in half of the grated Parmesan cheese, salt, and pepper to taste.
5. Step 5
   In a separate bowl, combine the uncooked white rice with the remaining 1 tablespoon of olive oil, salt, and pepper. Ensure the rice is evenly coated.
6. Step 6
   Arrange the zucchini slices in overlapping layers in the prepared baking dish. Scatter the seasoned rice evenly over the zucchini. Pour the onion-milk sauce over the rice and zucchini.
7. Step 7
   Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and sprinkle the remaining Parmesan cheese over the top. Bake for another 15 minutes, or until the top is golden brown and the zucchini is tender.
8. Step 8
   Let the gratin rest 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.