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 of sunny Provençal kitchens and effortless elegance. I’ve always been drawn to Julia Child’s ability to demystify French cuisine, making it approachable and utterly delicious, and this gratin is a perfect example. It’s a dish that manages to be both comforting and surprisingly light, a testament to the simple, honest ingredients it celebrates. People adore this gratin because it transforms humble zucchini and rice into something truly spectacular, with a creamy, cheesy crust that gives way to tender, flavorful layers beneath. What makes Julia Child’s Zucchini and Rice Gratin so special is its rustic charm and its ability to bring a touch of French countryside sophistication to any table with minimal fuss. It’s the kind of recipe you’ll return to again and again.

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

There are certain dishes that just whisper “comfort” and “elegance” simultaneously, and Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in French, is undoubtedly one of them. This is a dish that takes humble ingredients and transforms them into something truly special, a testament to Julia’s genius in making sophisticated cooking approachable and utterly delicious. It’s a wonderful way to use up a bounty of zucchini, and the creamy rice base, infused with savory aromatics and topped with a golden, cheesy crust, makes it a delightful side dish or even a light vegetarian main. I find it perfect for a summer evening when the garden is overflowing, or a cozy winter supper when you crave something nourishing and flavorful.

Let’s gather our ingredients and embark on this culinary journey. This recipe is relatively straightforward, but paying attention to a few key details will ensure a beautiful and satisfying result.

Ingredients:

Preparing the Gratin

Our first step is to prepare the vegetables and the rice. This gratin relies on thinly sliced zucchini and a par-cooked rice mixture, which ensures everything cooks evenly and develops a lovely texture.

1. Prepare the Zucchini: Wash your zucchini thoroughly and trim off the ends. You want to slice them thinly, about 1/8-inch thick. A mandoline slicer is your best friend here, as it will give you perfectly uniform slices, but a sharp knife and a steady hand will also do the trick. The uniformity is important for even cooking and for achieving that beautiful layered appearance in the final dish. Don’t worry too much about the seeds; at this thickness, they’re usually not an issue. You can lightly salt the zucchini slices and let them sit in a colander for about 30 minutes to draw out excess moisture, which helps prevent a watery gratin. After the 30 minutes, gently pat them dry with paper towels.

2. Par-cook 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 it to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes, or until the rice is just tender but still has a slight bite. You don’t want it fully cooked, as it will continue to cook in the oven. Drain any excess water and set the rice aside. This par-cooking step is crucial; it allows the rice to absorb the flavors of the other ingredients and become wonderfully creamy without turning to mush.

3. Sauté the Aromatics: Now, let’s build the flavor foundation. In a large 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 5-7 minutes. You’re not looking for browning here, just a gentle softening that releases their sweet aroma. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

4. Create the Creamy Sauce: Sprinkle the flour over the sautéed onions and garlic, stirring constantly for about 1 minute. This process, known as “roux,” helps thicken our sauce and bind everything together. Gradually whisk in the milk, about 1/4 cup at a time, until you have a smooth, thickened sauce. If the sauce seems too thick, you can add a little more milk, a tablespoon at a time, until it reaches a consistency that coats the back of a spoon. Stir in 1/3 cup of the grated Parmesan cheese, along with kosher salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed – this is where you can really make it your own.

5. Assemble the Gratin: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a gratin dish or a shallow baking dish with the remaining 2 tablespoons of olive oil. In a large bowl, gently combine the par-cooked rice, the sautéed onion and garlic mixture, and the thinly sliced zucchini. Season with salt and pepper. Pour about half of the creamy Parmesan sauce over the rice and zucchini mixture and toss gently to coat everything evenly. You want the sauce to evenly distribute the flavors.

6. Layer and Bake: Spoon the rice and zucchini mixture into the prepared gratin dish, spreading it out evenly. Pour the remaining sauce over the top, ensuring it covers the vegetables and rice. Sprinkle the remaining 1/3 cup of Parmesan cheese evenly over the surface. This will create a beautiful golden-brown, crispy topping. Cover the gratin dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue to bake for another 15-20 minutes, or until the top is golden brown and bubbling, and the gratin is heated through. The foil traps steam initially, ensuring the vegetables cook through and the rice becomes tender, while removing it allows for that delightful crispy crust to form.

Let the gratin rest for about 5-10 minutes before serving. This allows the flavors to meld and the gratin to set slightly, making it easier to serve. It’s a dish that truly shines, bringin extractg a touch of Julia’s culinary magic to your table. Enjoy!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is a truly delightful dish that embodies rustic French charm and comforting flavors. Its brilliance lies in its simplicity, allowing the fresh sweetness of the zucchini to shine through, perfectly complemented by the subtle starchiness of the rice and the rich, savory embrace of cheese and cream. This gratin is wonderfully versatile, making it an ideal side dish for everything from roasted chicken or beef to grilled fish. For an even more substantial meal, consider adding cooked beef ham or crum extractbled beef bacon to the layers. Don’t be afraid to experiment with different cheeses like Gruyère, Emmental, or even a touch of Parmesan for an extra nutty depth. I wholeheartedly encourage you to give this Julia Child classic a try; it’s a testament to her philosophy of making delicious food accessible and enjoyable for everyone in the home kitchen. You’ll find yourself returning to this recipe time and again.

Frequently Asked Questions:

Can I make this gratin ahead of time?

Yes, absolutely! You can assemble the gratin a day in advance. Cover it tightly with plastic wrap and refrigerate. When 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, possibly adding a few extra minutes to the cooking time to ensure it’s heated through.

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

While fresh zucchini is highly recommended for the best texture and flavor in this Julia Child recipe, you can use frozen zucchini in a pinch. It’s crucial to thaw the frozen zucchini completely and then squeeze out as much excess moisture as possible before layering it. This will prevent the gratin from becoming watery.

Is there a dairy-free or vegan option for this Tian de Courgettes au Riz?

For a dairy-free or vegan version, you can substitute the butter with olive oil, the cream with a full-fat unsweetened plant-based cream (like cashew or oat cream), and the cheese with a good quality vegan shredded cheese that melts well. The overall flavor profile will be different, but you can still achieve a delicious gratin.

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

A savory gratin featuring thinly sliced zucchini and rice baked in a flavorful onion and garlic sauce, finished with Parmesan cheese.

Prep Time
25 Minutes

Cook Time
45 Minutes

Total Time
10 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 gratin dish.
2. Step 2
   Cook the rice according to package directions. Drain and set aside.
3. Step 3
   Thinly slice the zucchini into rounds. In a large skillet, heat 3 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
   Stir the flour into the onion and garlic mixture and cook for 1 minute. Gradually whisk in the milk until the sauce thickens. Stir in 1/3 cup of the grated Parmesan cheese, salt, and pepper. Remove from heat.
5. Step 5
   In a bowl, toss the sliced zucchini with the remaining 2 tablespoons of olive oil, salt, and pepper.
6. Step 6
   Arrange alternating layers of zucchini slices and cooked rice in the prepared gratin dish. Pour the onion-Parmesan sauce evenly over the layers.
7. Step 7
   Sprinkle the remaining 1/3 cup of Parmesan cheese over the top. Bake for 40-45 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.