Julia Child’s Zucchini Rice Gratin – Easy Tian Recipe

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in French, is a dish that embodies pure comfort and elegant simplicity. When I first encountered this recipe, I was captivated by its promise of a humble vegetable transformed into something utterly delightful. It’s no wonder this zucchini and rice gratin has earned a special place in the hearts of home cooks and admirers of Julia Child’s culinary genius. This isn’t just another way to use up garden zucchini; it’s a symphony of textures and subtle flavors. The tender rice, infused with savory notes, cradles the delicate slices of zucchini, all baked under a golden crust of cheese. It’s the perfect side dish, substantial enough to be a light main, and guaranteed to bring a smile to everyone’s face. Let’s explore how to recreate this classic Julia Child’s Zucchini and Rice Gratin in your own kitchen!

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

There are some dishes that just scream comfort and elegance, and Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is undoubtedly one of them. This isn’t your average casserole; it’s a sophisticated yet wonderfully rustic preparation that showcases the humble zucchini and the delightful texture of rice, all bound together with a creamy, cheesy sauce. Julia Child, the legendary chef who brought French cuisine into American homes, perfected this recipe, making it a testament to her ability to transform simple ingredients into something truly special. It’s a dish that’s perfect for a family dinner, a potluck, or even as an impressive side for a more formal meal. The combination of tender zucchini, fluffy rice, and a golden-brown, cheesy crust is simply irresistible. Let’s dive into how we can recreate this culinary gem in our own kitchens.

Ingredients:

Preparing Your Tian

The beauty of this dish lies in its straightforward preparation, allowing the natural flavors of the ingredients to shine. We’ll start by prepping our vegetables and then move on to creating the creamy base that will bring everything together.

Step 1: Prepping the Zucchini

Begin extract by thoroughly washing your zucchini. For this recipe, Julia suggests slicing the zucchini into thin rounds, about 1/8 to 1/4 inch thick. You can do this by hand with a sharp knife or, for uniformity and speed, by using a mandoline slicer. If your zucchini are very large and have mature seeds, you might want to scoop out some of the seedy core before slicing, as this can sometimes make the gratin a bit watery. However, with younger, smaller zucchini, this isn’t usually necessary. Once sliced, place the zucchini rounds in a colander set over a bowl or the sink. Sprinkle them generously with kosher salt. This crucial step draws out excess moisture from the zucchini, preventing a soggy gratin and intensifying their flavor. Let them sit and drain for at least 30 minutes, or even up to an hour. After draining, gently pat the zucchini slices dry with paper towels to remove any remaining surface moisture. This pre-salting and drying process is a hallmark of Julia’s approach to managin extractg moisture in dishes.

Step 2: Cooking the Rice and Aromatics

While the zucchini are draining, it’s time to prepare the rice and sauté our aromatic base. Cook the 1/2 cup of white rice according to package directions. You’ll want it to be tender but not mushy, as it will continue to cook in the oven. Set it aside once cooked. In a medium skillet, heat 3 tablespoons of the olive oil over medium heat. Add the 1 cup of minced onions and sauté them until they are softened and translucent, which should take about 5 to 7 minutes. Be careful not to brown them too much; we’re aiming for sweetness. Stir in the 2 minced garlic cloves and cook for another minute until fragrant. You’ll know the garlic is ready when you can smell its wonderful aroma. Don’t let it burn, as burnt garlic can turn bitter.

Step 3: Building the Creamy Sauce

Now, let’s create the luscious sauce that will bind our gratin together. To the skillet with the softened onions and garlic, add the 2 tablespoons of all-purpose flour. Stir it in and cook for about a minute, stirring constantly, to create a roux. This roux will help thicken our sauce. Gradually whisk in the 1/2 cup of milk. Continue to whisk until the sauce begin extracts to thicken, about 2 to 3 minutes. Season generously with kosher salt and freshly ground black pepper. Remember that the Parmesan cheese will also add saltiness, so taste and adjust as needed. If the sauce seems a bit too thick, you can add a tablespoon or two more milk to reach your desired consistency. You’re aiming for a smooth, pourable sauce that coats the back of a spoon.

Step 4: Assembling the Gratin

Preheat your oven to 375°F (190°C). Lightly grease a baking dish or gratin dish with the remaining 2 tablespoons of olive oil. This will prevent the gratin from sticking. In a large bowl, combine the cooked rice, the drained and patted-dry zucchini slices, and the sautéed onion and garlic mixture. Pour the creamy sauce over the rice and zucchini mixture. Gently toss everything together until the ingredients are evenly coated with the sauce. You want every piece to be touched by the creamy goodness. Sprinkle in 1/3 cup of the grated Parmesan cheese and toss again. This initial addition of cheese adds a foundational layer of flavor.

Step 5: Baking to Golden Perfection

Pour the mixture into your prepared baking dish, spreading it out evenly. You can arrange the zucchini slices decoratively on top if you like, or simply ensure it’s a uniform layer. Sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top of the gratin. This will form a glorious, golden crust as it bakes. Cover the dish tightly with aluminum foil. Place the gratin in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and continue to bake for another 15 to 20 minutes, or until the top is beautifully golden brown and the gratin is bubbling around the edges. The zucchini should be tender, and the rice should be fully cooked and creamy. The aroma that will fill your kitchen during this time is simply divine! Let the gratin rest for about 5 to 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 Child’s culinary genius!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its charming French origin extract, is a truly delightful dish that beautifully showcases the humble zucchini. This recipe is a testament to the power of simple, quality ingredients elevated by classic French technique. The tender zucchini, infused with the subtle flavors of herbs and garlic, nestled amongst fluffy rice, creates a comforting and elegant side dish that’s surprisingly easy to prepare. Its golden-brown, bubbly topping is simply irresistible, making it a dish that’s as pleasing to the eye as it is to the palate. It’s a wonderful way to enjoy summer’s bounty and a perfect example of why Julia Child’s recipes continue to inspire home cooks worldwide. We highly encourage you to give this beautiful gratin a try – you won’t be disappointed!

This Tian de Courgettes au Riz is incredibly versatile. It makes a fantastic side for roasted chicken, grilled fish, or even a hearty steak. For a vegetarian meal, serve it with a fresh green salad and crusty bread. Don’t be afraid to experiment with variations! You can add a layer of Gruyère or Parmesan cheese for an extra cheesy kick, or incorporate other summer vegetables like thinly sliced tomatoes or bell peppers alongside the zucchini. Fresh herbs like thyme and parsley are essential, but a pinch of chives or a whisper of rosemary can also be lovely additions.

Frequently Asked Questions:

Can I make this ahead of time?

Yes, you can absolutely prepare this gratin ahead of time! Assemble the gratin, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the refrigerator about 30 minutes before baking to allow it to come closer to room temperature, and then bake as directed. You might need to add a few extra minutes to the baking time.

What if I don’t have fresh zucchini? Can I use frozen?

While fresh zucchini is ideal for its texture and flavor, you can use frozen zucchini in a pinch. Make sure to thaw it completely and drain off as much excess moisture as possible before adding it to the recipe. Press it gently with paper towels to remove any remaining water. Keep in mind that the texture might be slightly softer than when using fresh.

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

A savory and satisfying gratin featuring tender zucchini and rice baked with onions, garlic, and Parmesan cheese. A classic French dish from Julia Child.

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 grease a 9×13 inch baking dish with 1 tablespoon of olive oil. Thinly slice the zucchini.
2. Step 2
   In a medium saucepan, combine the uncooked rice, 1 cup of water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes. Drain any excess water and set aside.
3. Step 3
   In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced onions and cook until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Step 4
   Whisk in the flour into the onion mixture and cook for 1 minute, stirring constantly. Gradually whisk in the milk, a little at a time, until a smooth sauce forms. Bring to a simmer, stirring, until thickened. Stir in 1/3 cup of the grated Parmesan cheese, salt, and pepper to taste.
5. Step 5
   In a bowl, toss the sliced zucchini with the remaining 1 tablespoon of olive oil, salt, and pepper. Add the cooked rice and gently combine.
6. Step 6
   Spread half of the zucchini and rice mixture into the prepared baking dish. Pour half of the sauce over it. Layer the remaining zucchini and rice mixture on top, followed by the rest of the sauce.
7. Step 7
   Sprinkle the remaining 1/3 cup of grated Parmesan cheese over the top. Bake for 35-45 minutes, or until the gratin is bubbly and golden brown on top.

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.