Julia Child’s Zucchini Rice Gratin – Delicious Tian Recipe

Julia Child’s Zucchini and Rice Gratin, also known as Tian de Courgettes au Riz, is a dish that whispers tnon-alcoholic ales of sun-drenched Provençal kitchens and effortless elegance. If you’ve ever found yourself yearning for a taste of that classic French comfort, then this recipe is your golden ticket. It’s the kind of dish that makes everyone ask for seconds, a true crowd-pleaser that manages to be both rustic and refined. What makes this Julia Child’s Zucchini and Rice Gratin so utterly irresistible? It’s the harmonious marriage of tender zucchini, fluffy rice, and a creamy, savory sauce, all baked to golden perfection. It’s a testament to the magic that happens when simple, fresh ingredients are treated with respect and a touch of culinary genius. This isn’t just a side dish; it’s an experience, a warm hug on a plate that evokes the very essence of Julia’s approachable yet masterful cooking. I’m so excited to share this delightful Julia Child’s Zucchini and Rice Gratin with you!

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

There are some recipes that just feel like a warm hug, and Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as she called it, is absolutely one of them. This dish, a simpler and perhaps more rustic cousin to a classic gratin dauphinois, showcases the humble zucchini and transforms it into something truly special. It’s a wonderful way to use up a bounty of summer squash, and it’s comforting enough for a weeknight supper yet elegant enough to share with guests. I adore how Julia’s approach always emphasizes good ingredients and straightforward technique, and this gratin is a perfect example. It’s got layers of tender zucchini, a creamy rice base, and a delightful cheesy crust. Let’s get cooking!

Ingredients:

Preparing the Zucchini and Rice

The foundation of this dish is twofold: perfectly cooked rice and beautifully prepped zucchini. We want the zucchini to be tender but not mushy, and the rice to be creamy and flavorful.

1. First things first, let’s get our zucchini ready. Wash them thoroughly and trim off the ends. You have a couple of options here regarding the skin. If your zucchini are young and tender with thin skins, you can leave them on for extra color and nutrients. If they have thicker skins, you might prefer to peel them. For this gratin, we want the zucchini to be thinly sliced. A mandoline is your best friend here for uniform slices, about 1/8-inch thick. If you don’t have one, a sharp knife and a steady hand will do the trick. The key is consistency so everything cooks evenly. Don’t worry about salting and draining the zucchini; Julia’s method is much simpler and avoids that extra step, allowing the flavors to meld directly in the gratin.

2. Now, let’s turn our attention to the rice. In a medium saucepan, combine the 1/2 cup of uncooked white rice with 1 cup of water and a pinch of salt. Bring this to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is just tender and most of the water has been absorbed. We don’t want it to be completely cooked through, as it will continue to cook in the oven. Once it’s reached this point, remove it from the heat and let it sit, covered, for another 5 minutes. Fluff it gently with a fork. This pre-cooking ensures that the rice will absorb the creamy sauce beautifully without becoming gummy.

Building the Flavor Base

A good gratin relies on a flavorful base, and Julia’s recipe delivers with a simple yet effective soffritto.

3. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the 1 cup of minced onions and cook, stirring occasionally, until they are softened and translucent, about 5-7 minutes. We’re not looking for browning here, just gentle caramelization to bring out their sweetness. Add the 2 minced garlic cloves and cook for another minute until fragrant, being careful not to burn the garlic, as it can turn bitter. Now, sprinkle the 2 tablespoons of all-purpose flour over the onions and garlic. Stir continuously for about 1-2 minutes to cook out the raw flour taste. This step is crucial for creating a smooth, creamy sauce later on.

4. Gradually whisk in the 1/2 cup of milk, a little at a time, stirring constantly to prevent lumps. Keep whisking until you have a smooth, thickened sauce. This is where the magic happens! The flour creates a roux with the oil and onions, and the milk emulsifies it into a lovely, creamy base. Season generously with kosher salt and freshly ground black pepper. Remember, the zucchini and rice will absorb a lot of flavor, so don’t be shy with the seasoning here. You can adjust it later if needed. If the sauce seems a bit too thick, you can add a tablespoon or two more milk to reach your desired consistency. It should be thick enough to coat the back of a spoon but still pourable.

Assembling and Baking the Gratin

Now comes the satisfying part: bringin extractg all these wonderful components together to bake into a golden, bubbly masterpiece.

5. Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a similar oven-safe baking dish with the remaining 2 tablespoons of olive oil. First, spread the cooked rice evenly over the bottom of the prepared dish. This layer will act as a delightful bed for the zucchini and absorb any extra moisture. Next, arrange the thinly sliced zucchini in an overlapping pattern over the rice. You can do this in concentric circles or rows; either way, it creates a beautiful visual appeal. Pour the creamy onion and garlic sauce evenly over the zucchini, ensuring it seeps down between the slices. Sprinkle 1/3 cup of the grated Parmesan cheese over the top. This will form the initial layer of cheesy goodness.

Bake for 30-35 minutes, or until the gratin is bubbling around the edges and the zucchini is tender when pierced with a fork. For an extra golden and crispy topping, you can sprinkle the remaining 1/3 cup of Parmesan cheese over the gratin during the last 10 minutes of baking. Once it’s out of the oven, let it rest for about 5-10 minutes before serving. This allows the flavors to settle and the gratin to firm up slightly, making it easier to serve. Julia’s Tian de Courgettes au Riz is a testament to how simple ingredients can create something truly memorable. Enjoy!

Conclusion:

There you have it – Julia Child’s magnificent Zucchini and Rice Gratin, a dish that truly embodies her philosophy of making French cuisine accessible and utterly delicious. This recipe is a testament to how simple ingredients can be transformed into something truly special. The creamy rice, tender zucchini, and subtle hint of garlic and herbs create a symphony of flavors and textures that is both comforting and elegant. It’s the perfect example of why I adore exploring classic recipes; they hold timeless appeal.

This Zucchini and Rice Gratin is wonderfully versatile. Serve it as a stunning side dish alongside roasted chicken, grilled fish, or a hearty steak. It also stands beautifully on its own as a vegetarian main course, perhaps with a crisp green salad. Feel free to experiment with variations! Add a sprinkle of Parmesan cheese for an extra nutty flavor, or incorporate a touch of nutmeg for warmth. Some fresh thyme or chives chopped and stirred in towards the end of cooking would also be delightful additions. I wholeheartedly encourage you to give this recipe a try; you won’t regret it!

Frequently Asked Questions:

Can I make this Zucchini and Rice Gratin ahead of time?

Yes, you can assemble the gratin a day in advance. Cover it tightly and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before baking as directed, you may need to add a few extra minutes to the baking time.

What kind of rice is best for this gratin?

While any medium or long-grain white rice will work, Arborio rice (the type used for risotto) is an excellent choice. It becomes wonderfully creamy and absorbs the flavors beautifully, contributing to the overall luxurious texture of the dish.

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

A comforting and flavorful gratin featuring thinly sliced zucchini layered with tender rice and a creamy cheese sauce, inspired by Julia Child.

Prep Time
20 Minutes

Cook Time
40 Minutes

Total Time
1 Hours

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 2-quart gratin dish or similar 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 medium saucepan, sauté the minced onions in 2 tablespoons of olive oil over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Stir in the uncooked white rice and cook for another minute.
4. Step 4
   Sprinkle the flour over the onion mixture and stir well. Gradually whisk in the milk, adding more as needed to create a smooth sauce. Bring to a simmer and cook, stirring, until thickened. Stir in 1/3 cup of the grated Parmesan cheese, salt, and pepper to taste. Remove from heat.
5. Step 5
   Arrange the zucchini slices in overlapping layers in the prepared gratin dish. Spoon the rice and onion mixture evenly over the zucchini.
6. Step 6
   Drizzle the remaining 1 tablespoon of olive oil over the top. Sprinkle with the remaining 1/3 cup of Parmesan cheese and additional pepper if desired.
7. Step 7
   Bake for 30-40 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.