Julia Child’s Zucchini Rice Gratin Recipe

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its native French, is a dish that truly captures the essence of simple, elegant comfort food. When I first encountered this recipe, I was immediately drawn to its rustic charm and the promise of a flavor-packed, yet surprisingly easy, weeknight meal. It’s no wonder this Julia Child classic has stood the test of time; it’s a celebration of fresh summer produce, elevated by the humble grains of rice and a rich, cheesy sauce that melts into a golden, bubbly perfection. What makes Julia Child’s Zucchini and Rice Gratin so special is its ability to transform everyday ingredients into something truly extraordinary, a testament to Child’s genius in making French cooking accessible and utterly delightful.

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

This dish, a delightful adaptation from the legendary Julia Child, is a testament to the simple elegance of summer produce. Her Tian de Courgettes au Riz, or Zucchini and Rice Gratin, transforms humble zucchini and rice into a comforting and flavorful casserole. It’s the kind of dish that feels both rustic and refined, perfect for a casual weeknight dinner or as an impressive side dish for a gathering. The magic lies in the layering and the gentle cooking that allows the flavors to meld beautifully. I’ve always admired Julia Child’s ability to demystify French cooking, and this recipe is a prime example of her approachable yet utterly delicious style. It’s a wonderfully forgiving dish, and the resulting golden-brown crust with tender, flavorful layers is simply irresistible.

Ingredients:

Cooking Instructions

Let’s get started on this wonderful gratin! The process is straightforward, involving a bit of sautéing and then a gentle bake.

Preparing the Vegetables and Rice

1. Begin extract by prepping your zucchini. Wash them thoroughly and then trim off the ends. You can choose to peel the zucchini if you prefer a smoother texture, but I often leave the skins on for added color and a bit more texture. Slice the zucchini into rounds, about 1/4-inch thick. It’s important to keep the slices relatively uniform so they cook evenly. In a large bowl, toss the zucchini slices with about 2 tablespoons of the olive oil, a generous pinch of kosher salt, and a good grind of black pepper. Set these aside. Next, prepare your rice. Rinse the white rice under cold running water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy. Set the rinsed rice aside as well.

Building the Flavor Base

2. Now, let’s create the flavor base for our gratin. In a large skillet, heat the remaining 3 tablespoons of olive oil over medium heat. Add the minced onions to the skillet and cook, stirring occasionally, until they are softened and translucent, about 5 to 7 minutes. You don’t want them to brown too much at this stage; we’re just aiming for sweetness. 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 onions and garlic. Stir well and cook for about 1 to 2 minutes, allowing the flour to toast slightly. This step will help thicken our sauce. Gradually whisk in the milk, starting with just a little bit at first to create a smooth paste, and then adding the rest of the milk. Continue to stir until the mixture thickens into a smooth sauce. Season this sauce generously with kosher salt and freshly ground black pepper. Stir in 1/3 cup of the grated Parmesan cheese, reserving the remaining 1/3 cup for topping. Remove the skillet from the heat.

Assembling the Gratin

3. To assemble the gratin, preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar sized gratin dish with a little butter or olive oil. Now, it’s time for the layering. You can do this in a few different ways, but a neat, overlapping pattern looks beautiful and ensures even cooking. Start by spreading a thin layer of the prepared rice evenly across the bottom of the baking dish. Then, arrange a layer of the seasoned zucchini slices over the rice, overlapping them slightly. You can arrange them in concentric circles or in neat rows; either way works wonderfully. Spoon about half of the onion and cheese sauce mixture over this first layer of zucchini. Repeat the process: add another layer of rice, then another layer of zucchini slices, and finally spoon the remaining sauce mixture over the top. Ensure the sauce evenly coats the zucchini.

Baking to Golden Perfection

4. Once assembled, cover the baking dish tightly with aluminum foil. Place the dish in the preheated oven and bake for 40 minutes. This initial covered baking period allows the zucchini to steam and soften, and the rice to absorb some of the liquid and begin extract to cook through. After 40 minutes, carefully remove the aluminum foil. You’ll notice the gratin is already looking promising. Sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top of the gratin. This will create a lovely golden-brown crust as it bakes.

5. Return the uncovered gratin to the oven and bake for another 20 to 25 minutes, or until the top is beautifully golden brown and bubbly, and the zucchini is tender when pierced with a fork. The aroma filling your kitchen at this point will be heavenly! Let the gratin rest for about 5 to 10 minutes before serving. This resting period allows the gratin to set slightly, making it easier to slice and serve. It also allows the flavors to further meld. This Zucchini and Rice Gratin is a versatile dish that can be served as a light main course with a salad or as a delightful accompaniment to roasted chicken, fish, or grilled meats. Enjoy every delicious bite!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is truly a revelation in simple yet elegant French country cooking. This dish shines because it transforms humble ingredients like zucchini and rice into something utterly delicious and comforting. The tender rice absorbing the savory flavors and the slightly caramelized zucchini make for a perfect side dish or even a light main course. It’s a testament to Julia’s belief that good food doesn’t need to be complicated.

I highly encourage you to give this delightful recipe a try. It’s wonderfully versatile. Serve it alongside roasted chicken, grilled fish, or a hearty steak. It also makes a fantastic vegetarian main when accompanied by a fresh green salad. Don’t be afraid to experiment! Consider adding a sprinkle of Gruyère cheese for an extra layer of richness, or a pinch of nutmeg for warmth. You could also introduce other summer vegetables like thinly sliced tomatoes or bell peppers. It’s a forgiving dish, perfect for cooks of all levels.

Frequently Asked Questions:

Can I make this Julia Child’s Zucchini and Rice Gratin ahead of time?

Yes, absolutely! You can assemble the gratin a day in advance and store it covered in the refrigerator. You might need to add a few extra minutes to the baking time when reheating.

What kind of rice is best for this gratin?

A medium-grain or long-grain white rice like Arborio or Basmati works wonderfully. These types of rice tend to hold their shape well while also absorbing the flavors beautifully, creating that signature creamy texture in the tian.

My zucchini seems watery, how can I prevent this?

To combat excess moisture, lightly salt the sliced zucchini and let it sit in a colander for about 20-30 minutes. This draws out a significant amount of water. Gently pat the zucchini dry with paper towels before layering it in the gratin. This simple step makes a noticeable difference in the final texture.

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

A classic French gratin featuring thinly sliced zucchini layered with a creamy rice and onion mixture, baked until tender and golden.

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 oven to 375°F (190°C).
2. Step 2
   Slice zucchini thinly (about 1/8-inch thick). In a large bowl, toss zucchini with 2 tablespoons of olive oil, salt, and pepper.
3. Step 3
   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced onions and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more.
4. Step 4
   Stir in the uncooked white rice and cook for 1-2 minutes, stirring to coat the rice.
5. Step 5
   Sprinkle in the flour and stir for 1 minute. Gradually whisk in the milk until the sauce thickens. Season with salt and pepper. Stir in 1/3 cup of the grated Parmesan cheese.
6. Step 6
   Layer the sliced zucchini and the rice mixture alternately in a greased baking dish. Drizzle with the remaining 1 tablespoon of olive oil.
7. Step 7
   Sprinkle the remaining 1/3 cup of Parmesan cheese over the top. Cover with foil and bake for 30 minutes.
8. Step 8
   Remove foil and bake for another 15-20 minutes, or until zucchini is tender and the top is golden brown.

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.