Julia Child’s Zucchini Rice Gratin Recipe

Julia Child’s Zucchini and Rice Gratin, a dish that whispers of sun-drenched Provençal gardens and the comforting embrace of home, is a true testament to her culinary genius. This delightful tian, a layered masterpiece of tender zucchini and fluffy rice baked to golden perfection, has captured the hearts of home cooks for generations. What makes Julia Child’s Zucchini and Rice Gratin so beloved? It’s the perfect balance of simplicity and elegance, allowing the natural sweetness of the zucchini to shine, enhanced by the subtle creaminess of the rice and a hint of savory goodness. It’s the kind of dish that effortlessly elevates a weeknight meal to something truly special, proving that sometimes, the most memorable flavors come from the most straightforward ingredients. Preparing this Julia Child’s Zucchini and Rice Gratin feels like a warm invitation into her kitchen, a chance to recreate a classic that never fails to impress.

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

There are certain dishes that, when you make them, just transport you. Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in French, is one of those culinary journeys. This isn’t your everyday zucchini casserole. It’s elegant, surprisingly hearty, and bursting with simple, fresh flavors. It’s the kind of dish that feels special enough for a dinner party but is wonderfully comforting for a weeknight meal. I love how Julia embraced humble ingredients and elevated them with her signature technique and a touch of French sophistication. This gratin is a perfect example of her genius – taking common summer produce and turning it into something truly memorable.

The beauty of this dish lies in its simplicity and the way the ingredients meld together. The tender zucchini, the creamy rice, the savory onions and garlic, all bound by a light, cheesy sauce. It’s a delightful play of textures and flavors that I find myself returning to again and again, especially when zucchini is at its peak.

Ingredients:

Preparation and Cooking

The process of making this gratin is quite straightforward, but each step contributes to the final wonderful result. It’s about coaxing the best flavors out of each ingredient.

1. Preparing the Zucchini: Begin extract by washing your zucchini thoroughly. Trim off the ends. You’ll want to slice the zucchini into thin rounds, about 1/8 to 1/4 inch thick. The key here is consistency in slicing so they cook evenly. Some recipes call for salting and draining the zucchini to remove excess moisture, which is a good practice to prevent a watery gratin, especially if your zucchini are particularly watery. For this recipe, I find that simply slicing them thinly and ensuring they have a chance to dry slightly on paper towels before layering is usually sufficient. If you’re concerned about moisture, you can always spread the slices on a clean kitchen towel or paper towels for about 15-20 minutes.

2. Cooking the Rice and Aromatics: In a medium saucepan, cook the white rice according to package directions. While the rice is cooking, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the minced onions and sauté them until they are softened and translucent, which should take about 5-7 minutes. Don’t rush this step; sweet, softened onions are crucial for flavor. Then, add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. Once the rice is cooked and drained, stir it into the skillet with the onions and garlic. Season this mixture generously with salt and freshly ground black pepper. Set aside.

3. Creating the Sauce Base: In the same skillet (or a separate small saucepan if you prefer), melt the remaining 3 tablespoons of olive oil over medium heat. Sprinkle in the all-purpose flour and whisk it constantly for about a minute to cook out the raw flour taste. This is your roux. Gradually whisk in about 1/4 cup of milk, ensuring it’s smooth and lump-free. Continue to add the milk a little at a time, whisking continuously, until you have a smooth, thickened sauce. You might not need the entire 1/2 cup of milk; the consistency should be like a thin bécbeef hamel. Season this sauce with salt and pepper. Stir in half of the grated Parmesan cheese (about 1/3 cup), allowing it to melt into the sauce. This creates a lovely, cheesy base that will bind the gratin beautifully.

4. Assembling the Gratin: Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a similar-sized baking dish with a little olive oil or butter. Now, it’s time to assemble. You have a couple of options here: you can layer the zucchini and rice mixture, or you can gently mix them together before layering. I often find a gentle toss in a large bowl works well to distribute the rice and onion mixture evenly among the zucchini. Then, spread about half of the zucchini slices in an even layer in the prepared gratin dish. Spoon half of the rice and onion mixture over the zucchini. Drizzle about half of the cheese sauce over this layer. Repeat with the remaining zucchini, rice mixture, and cheese sauce. Ensure the top layer of zucchini is nicely arranged.

5. Baking to Perfection: Sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top of the gratin. Cover the gratin dish tightly with aluminum foil. Bake for 30 minutes. After 30 minutes, remove the foil and continue to bake for another 20-25 minutes, or until the top is golden brown and bubbly, and the zucchini is tender. You can test for doneness by gently piercing a slice of zucchini with a fork; it should yield easily. The aroma that fills your kitchen during this final baking stage is absolutely divine! Allow the gratin to rest for about 5-10 minutes before serving. This brief resting period allows the flavors to settle and makes it easier to serve. This Zucchini and Rice Gratin is a wonderful side dish to grilled meats, chicken, or fish, and it’s also satisfying enough to stand on its own as a light vegetarian main course. Enjoy this taste of Julia’s culinary magic!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as she knew it, is truly a testament to her genius in making simple, humble ingredients sing. This recipe is wonderfully forgiving, incredibly flavorful, and delivers a comforting yet elegant side dish that will impress any diner. The beauty lies in its straightforward assembly and the delightful interplay of tender zucchini, fluffy rice, and a rich, savory sauce that bakes to golden perfection. It’s the kind of dish that feels both rustic and sophisticated, perfect for a weeknight dinner or a special gathering.

I encourage you all to give this delightful Julia Child’s Zucchini and Rice Gratin a try. It’s a fantastic way to use up summer zucchini and creates a truly memorable meal. Serve it alongside roasted chicken, grilled fish, or as a vegetarian main with a crisp green salad. For variations, feel free to add a pinch of nutmeg to the bécbeef hamel, incorporate some sautéed onions or leeks into the rice layer, or top with a sprinkle of Gruyère cheese for an extra decadent touch. Happy cooking!

Frequently Asked Questions:

Can I make this ahead of time?

Yes, 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 you may need to add a few extra minutes to the baking time.

What kind of rice is best for this recipe?

While a medium-grain white rice works beautifully, you could also experiment with arborio rice for a creamier texture, or even a wild rice blend for added nuttiness and visual appeal. Ensure your rice is cooked al dente before assembling, as it will continue to cook in the oven.

My zucchini seems to be releasing a lot of water. What should I do?

This is a common occurrence with zucchini! To combat excess moisture, you can lightly salt the sliced zucchini and let it sit in a colander for about 30 minutes, then gently pat it dry with paper towels before layering it into the gratin. This helps draw out some of the water and will prevent your dish from becoming watery.

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

A savory gratin featuring thinly sliced zucchini layered with rice and a creamy cheese sauce, baked to golden perfection. This dish is a comforting and elegant side or light main course.

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 gratin dish with 1 tablespoon of olive oil.
2. Step 2
   Slice the zucchini thinly into rounds. In a large bowl, toss the zucchini with 3 tablespoons of olive oil, salt, and pepper.
3. Step 3
   In a saucepan over medium heat, warm the remaining 1 tablespoon of olive oil. Add the minced onions and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
4. Step 4
   Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk, stirring until the sauce thickens. Season with salt and pepper. Stir in 1/3 cup of the grated Parmesan cheese.
5. Step 5
   Spread the uncooked rice evenly in the bottom of the prepared gratin dish. Arrange the seasoned zucchini slices over the rice in overlapping layers.
6. Step 6
   Pour the cheese sauce evenly over the zucchini and rice. Sprinkle the remaining 1/3 cup of Parmesan cheese over the top.
7. Step 7
   Cover the gratin dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, or until golden brown and bubbly.
8. Step 8
   Let the gratin rest for a few minutes before serving.

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.