Julia Child’s Zucchini Rice Gratin – French Tian Recipe

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 truly embodies rustic elegance and comforting flavors. If you’ve ever found yourself with an abundance of summer zucchini and a desire for something both satisfying and surprisingly sophisticated, this recipe is your answer. It’s a dish that has captured the hearts of home cooks for generations, and it’s easy to see why. The beauty of Julia Child’s Zucchini and Rice Gratin lies in its simplicity and the way it transforms humble ingredients into something truly spectacular. The creamy rice, infused with aromatic herbs, cradles tender slices of zucchini, all baked to golden perfection. What makes this particular Julia Child’s Zucchini and Rice Gratin so special is its ability to be both a delightful side dish and a substantial vegetarian main course, proving that sometimes, the most cherished recipes are also the most versatile.

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

Julia Child’s culinary legacy is filled with comforting, classic dishes that bring joy to any table. Her Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its native France, is a perfect example of this. It’s a simple yet elegant dish that highlights the fresh, subtle flavors of zucchini, elevated by the creamy texture of rice and the nutty depth of Parmesan cheese. This gratin is wonderfully versatile – it can serve as a delightful side dish to roasted meats or grilled fish, or stand proudly as a vegetarian main course. The beauty of this recipe lies in its straightforward preparation and the rewarding, golden-brown finish that beckons you to dig in. It’s a dish that feels both rustic and refined, a testament to Julia’s genius for making French cooking accessible and utterly delicious.

Ingredients:

Cooking Instructions

The magic of this gratin begin extracts with preparing the vegetables. Start by washing your zucchini thoroughly. You can choose to peel them or leave the skin on, depending on your preference. Leaving the skin on adds a bit more color and texture, while peeling results in a smoother, more delicate gratin. Trim off the ends of the zucchini and then slice them into thin rounds, about 1/8-inch thick. A mandoline slicer can be a great tool here for achieving perfectly uniform slices, but a sharp knife will do the job just as well. Set your sliced zucchini aside.

Next, we’ll prepare the flavorful rice base. Rinse the white rice under cold running water until the water runs clear. This step removes excess starch, which will prevent the rice from becoming gummy. In a medium saucepan, combine the rinsed rice with 1 cup of water and a pinch of salt. Bring the water 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. 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.

Now, let’s build the savory foundation for our gratin. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and cook, stirring occasionally, until they are softened and translucent, about 5-7 minutes. Be careful not to brown them too much, as we want a sweet, mellow onion flavor. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.

To create a light, creamy binder, we’ll make a simple bécbeef hamel sauce. Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir well to coat the vegetables and cook for about 1-2 minutes, allowing the flour to cook out its raw taste. Gradually whisk in the milk, a little at a time, ensuring a smooth consistency. Continue to cook, stirring constantly, until the sauce thickens. You’re looking for a sauce that coats the back of a spoon. Season this sauce 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 will add a wonderful cheesy richness.

Now it’s time to assemble the gratin. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with the remaining 2 tablespoons of olive oil. You can use a shallow gratin dish, a casserole dish, or even individual ramekins for a more elegant presentation. Spread the cooked rice evenly over the bottom of the prepared baking dish. Arrange the thinly sliced zucchini rounds in an overlapping pattern on top of the rice. You can create concentric circles, a brick-like pattern, or any design that appeals to you – the visual appeal is part of the charm!

Once the zucchini is arranged, pour the creamy bécbeef hamel sauce evenly over the top of the zucchini and rice. Make sure to get some of that delicious sauce into all the nooks and crannies. Finally, sprinkle the remaining 1/3 cup of grated Parmesan cheese over the entire surface of the gratin. This will form a beautiful, golden-brown crust as it bakes.

Place the gratin in the preheated oven and bake for 30-40 minutes, or until the zucchini is tender, the sauce is bubbly, and the top is a lovely golden brown. You’ll know it’s ready when a fork easily pierces the zucchini slices. If the top is browning too quickly, you can loosely tent the dish with aluminum foil. Allow the gratin to rest for a few minutes after removing it from the oven before serving. This allows the flavors to meld and the gratin to set slightly, making it easier to serve. Enjoy this taste of classic French home cooking!

Conclusion:

There you have it – a taste of French country cooking with Julia Child’s Zucchini and Rice Gratin. This dish is a true testament to her philosophy of making delicious food accessible and enjoyable. Its brilliance lies in its simplicity, transforming humble zucchini and rice into a comforting and elegant side dish or light main. The creamy rice absorbs the delicate flavors of the zucchini and herbs, creating a wonderfully satisfying texture that’s both rustic and refined. I truly encourage you to try this Julia Child’s Zucchini and Rice Gratin; it’s a recipe that’s sure to become a favorite in your repertoire.

This versatile tian is fantastic served alongside roasted chicken, grilled fish, or a simple green salad. For an even heartier meal, consider topping it with some crum extractbled goat cheese or a sprinkle of toasted breadcrum extractbs before baking. Don’t be afraid to experiment with variations! You can add other summer vegetables like thinly sliced tomatoes or bell peppers, or infuse the rice with a touch of garlic or finely chopped onion. Whatever you choose, you’ll be rewarded with a dish that’s bursting with flavor and sure to impress.

Frequently Asked Questions:

Can I make this tian ahead of time?

Yes, absolutely! You can assemble the gratin up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven. 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 recipe?

While Arborio rice is excellent for its creamy texture when cooked, a medium-grain white rice will also work wonderfully. The key is to use a rice that will absorb liquid well and become tender. Avoid long-grain rice like basmati or jasmine, as they tend to stay separate and won’t achieve the desired creamy consistency.

My zucchini released a lot of water. Is that normal?

Yes, it’s quite normal for zucchini to release water, especially when sliced and layered. Some recipes suggest salting and draining the zucchini beforehand to mitigate this. However, in this Julia Child recipe, the rice will absorb much of that liquid during baking, contributing to the overall moistness and flavor of the gratin. If you find it excessively watery, you can always drain off any excess liquid after the initial baking and before adding the final cheese topping.

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

A delightful and comforting gratin featuring thinly sliced zucchini layered with tender rice, aromatic onions, and a creamy Parmesan sauce, baked to golden perfection.

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).
2. Step 2
   Thinly slice the zucchini into rounds. Cook the white rice according to package directions. In a large bowl, combine the cooked rice, minced onions, 3 tablespoons of olive oil, minced garlic, salt, and pepper. Stir in 1/3 cup of the grated Parmesan cheese.
3. Step 3
   In a small saucepan, melt 2 tablespoons of olive oil over medium heat. Whisk in the flour to create a roux and cook for 1 minute. Gradually whisk in the milk until smooth and thickened. Season with salt and pepper. Stir in the remaining 1/3 cup of Parmesan cheese.
4. Step 4
   Arrange a layer of zucchini slices in a greased baking dish. Spread half of the rice mixture over the zucchini. Top with another layer of zucchini slices, then the remaining rice mixture, and finally a top layer of zucchini.
5. Step 5
   Pour the cheese sauce evenly over the entire gratin. Sprinkle with the remaining Parmesan cheese. Cover with foil.
6. Step 6
   Bake for 30 minutes, then remove the foil and bake for another 15-20 minutes, or until the top is golden brown 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.