Julia Child’s Zucchini and Rice Gratin is a dish that whispers of summer gardens and effortless elegance, a true testament to the magic of simple ingredients elevated by a master’s touch. If you, like me, have a soft spot for comforting yet refined side dishes, then this Tian de Courgettes au Riz is about to become your new obsession. What makes this Julia Child’s Zucchini and Rice Gratin so beloved? It’s the delightful marriage of tender zucchini, fluffy rice, and a luscious, creamy sauce, all baked to golden perfection. It transforms humble produce into a symphony of textures and flavors, proving that even the most straightforward components can create something truly extraordinary. This gratin isn’t just a side; it’s an experience, a bite of sunshine that will brighten any meal.

Julia Child’s Zucchini and Rice Gratin: A Taste of Provence

There are some dishes that just feel like sunshine on a plate, and Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its native France, is undoubtedly one of them. This recipe, a charming example of rustic Provençal cooking, elevates simple zucchini and rice into something truly special. It’s a beautiful side dish that can stand proudly alongside grilled meats, roasted chicken, or even as a light vegetarian main course. What I love most about this gratin is its simplicity married with its incredible depth of flavor. The creamy rice, tender zucchini, and savory Parmesan create a harmonious blend that’s both comforting and elegant. It’s the kind of dish that transports you to a sun-drenched kitchen, with the aroma of herbs and garlic filling the air. Let’s get started on creating this delightful classic.

Ingredients:

Preparing the Vegetables and Rice

The first step in creating this beautiful gratin is to prepare our core ingredients. Begin extract by washing your zucchini thoroughly. For this recipe, we want the zucchini to be tender but still hold their shape, so slicing them into relatively thin rounds, about 1/4 inch thick, is ideal. You can do this by hand or with a mandoline for uniformity. If your zucchini are particularly large and seedy, you might consider scooping out some of the seeds, though for younger, smaller zucchini, this isn’t usually necessary.

Next, let’s address the rice. We’re using uncooked white rice, and the key here is to par-cook it. This ensures that the rice will be perfectly tender by the time the gratin is finished baking, without becoming mushy or overcooked. In a small 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 10-12 minutes, or until the rice is just tender but still has a slight bite. You don’t want it fully cooked at this stage; it will finish cooking in the oven. Once par-cooked, drain any excess water and set the rice aside.

Building the Flavor Base

Now, let’s create the aromatic foundation for our gratin. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add your minced onions and sauté them gently until they become translucent and softened, which should take about 5-7 minutes. We’re not looking for caramelization here, just a gentle softening to release their sweetness. Next, add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic, as this can impart a bitter flavor.

Once the onions and garlic are fragrant, we’ll make a simple bécbeef hamel-like sauce to bind everything together. Sprinkle the all-purpose flour over the softened onions and garlic. Stir continuously for about 1-2 minutes, allowing the flour to cook and coat the vegetables. This step, known as making a roux, is crucial for thickening the sauce and preventing a raw flour taste. Gradually whisk in the milk, a little at a time, ensuring that each addition is incorporated smoothly before adding more. Continue to cook, whisking constantly, until the sauce thickens to a consistency that coats the back of a spoon. This should take another few minutes. Season this base generously with kosher salt and freshly ground black pepper to your taste. Remove the skillet from the heat.

Assembling and Baking the Gratin

With all our components ready, it’s time to bring this beautiful gratin together. Preheat your oven to 375°F (190°C). 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 sliced zucchini, the par-cooked rice, and the onion and garlic mixture you just prepared. Add half of the grated Parmesan cheese (about 1/3 cup) to the bowl. Toss everything together gently to ensure the zucchini, rice, and sauce are well-distributed and coated. Season again with salt and pepper if you feel it needs it; it’s always good to taste and adjust.

Pour the mixture into your prepared gratin dish, spreading it out evenly. Ensure the zucchini slices are nestled amongst the rice. Finally, sprinkle the remaining Parmesan cheese evenly over the top of the gratin. This will create a lovely, golden-brown, and slightly crispy topping as it bakes.

Place the gratin dish in the preheated oven. Bake for 30 to 40 minutes, or until the zucchini is tender, the rice is fully cooked and creamy, and the top is beautifully golden brown and bubbly. You’ll know it’s ready when the edges are starting to crisp up and the aroma filling your kitchen is irresistible. Let it rest for a few minutes after taking it out of the oven before serving; this allows the flavors to meld and the gratin to set slightly. Enjoy this taste of Julia Child’s culinary wisdom!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as she knew it, is a truly delightful dish that embodies the simple elegance and robust flavors of French country cooking. This recipe is a testament to how humble ingredients like zucchini and rice can be transformed into something truly special with just a little care and attention. The creamy texture of the rice, infused with aromatic herbs and the subtle sweetness of the zucchini, creates a comforting and satisfying meal that’s perfect for any occasion. It’s a wonderful way to showcase fresh summer produce and a guaranteed crowd-pleaser. I truly encourage you to give this Julia Child classic a try; you won’t be disappointed!

This gratin shines as a vegetarian main course, but it also makes an excellent side dish. Consider serving it alongside grilled chicken or fish for a complete and balanced meal. For a touch of added richness, a sprinkle of grated Gruyère cheese on top before baking adds a beautiful golden crust and nutty depth. Feel free to experiment with other herbs like thyme or savory, or even add a pinch of red pepper flakes for a gentle warmth.

Frequently Asked Questions:

What kind of rice is best for this gratin?

While arborio rice is traditional and lends a lovely creaminess due to its high starch content, other medium-grain or short-grain rice varieties will also work well. The key is a rice that absorbs liquid beautifully without becoming mushy.

Can I make this recipe ahead of time?

Yes, absolutely! You can assemble the gratin a day in advance and store it covered in the refrigerator. Allow it to come to room temperature for about 30 minutes before baking, and you may need to add a few extra minutes to the baking time.

My zucchini seems watery. How can I prevent a soggy gratin?

A common issue with zucchini is its high water content. To combat this, slice your zucchini and lightly salt it. Let it sit in a colander for about 15-20 minutes to draw out excess moisture, then gently pat it dry with paper towels before proceeding with the recipe. This step makes a significant difference in the final texture of your Julia Child Zucchini and Rice Gratin.

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

A classic French gratin featuring thinly sliced zucchini and rice baked in a creamy, cheesy sauce.

Prep Time
30 Minutes

Cook Time
45 Minutes

Total Time
15 Minutes

Servings
6 servings

Ingredients

• 2 to 2 1/2 lbs zucchini, thinly sliced
• 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 9×13 inch baking dish.
2. Step 2
   Cook the rice according to package directions. Drain and set aside.
3. Step 3
   In a 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, stirring constantly, until the sauce thickens. Remove from heat and stir in 1/3 cup of the Parmesan cheese. Season with salt and pepper to taste.
5. Step 5
   Layer half of the sliced zucchini in the prepared baking dish. Sprinkle half of the cooked rice and half of the onion-Parmesan sauce over the zucchini. Repeat the layers with the remaining zucchini, rice, and sauce.
6. Step 6
   Drizzle the remaining 2 tablespoons of olive oil over the top. Sprinkle with the remaining 1/3 cup of Parmesan cheese. Cover loosely with foil.
7. Step 7
   Bake for 30 minutes. Remove the foil and bake for another 15-20 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.