Julia Child’s Zucchini Rice Gratin – Easy Tian Recipe

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in French, is a testament to the enduring magic of simple, fresh ingredients elevated by masterful technique. There’s something utterly comforting and universally loved about a perfectly executed gratin, and this particular Julia Child recipe is a shining example. It’s the kind of dish that whispers of sun-drenched gardens and leisurely meals, a delightful combination of tender zucchini and fluffy rice baked in a creamy, savory sauce until golden and bubbling. What makes Julia Child’s Zucchini and Rice Gratin so special is its ability to transform humble vegetables into something truly extraordinary. It’s not just a side dish; it’s a celebration of flavor and texture, a recipe that I find myself returning to again and again when I want a taste of pure, unadulterated deliciousness.

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

There are few culinary figures as inspiring and approachable as Julia Child. Her love for classic French cooking, coupled with her infectious enthusiasm, made her a beloved icon. This recipe, her Tian de Courgettes au Riz, or Zucchini and Rice Gratin, perfectly embodies that spirit. It’s a deceptively simple dish that celebrates the humble zucchini and transforms it into something truly elegant and satisfying. It’s the kind of comforting, flavorful side dish that graces a table with understated charm, perfect for a weeknight supper or a more special occasion. What I particularly love about this gratin is its beautiful layering and the way the rice absorbs the delicate flavors, creating a wonderfully creamy and cohesive dish.

Ingredients:

Cooking Instructions

This gratin is all about building layers of flavor and texture. We’ll start by preparing our vegetables and then move on to creating the creamy rice base and the savory sauce that brings it all together.

Preparing the Zucchini

The first step is to get our zucchini ready. Wash them thoroughly. For this recipe, you can leave the skins on for added color and texture, or peel them if you prefer a smoother finish. The key here is to slice the zucchini thinly and uniformly. I like to use a mandoline for this, if you have one, as it ensures even thickness, which helps them cook at the same rate. If you don’t have a mandoline, a sharp knife and a steady hand will do the trick. Aim for slices about 1/8 to 1/4 inch thick. Once sliced, it’s a good idea to lightly salt the zucchini and let them sit in a colander for about 15-20 minutes. This process, called “sweating,” draws out excess moisture. You’ll be surprised how much liquid comes out! After they’ve sweated, gently pat them dry with paper towels. This step is crucial for preventing a watery gratin and ensuring the zucchini softens beautifully without becoming mushy.

Cooking the Rice and Aromatics

Next, we’ll prepare the base for our gratin. In a medium saucepan, combine the uncooked white rice with 1 cup of water or broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the rice is al dente. It shouldn’t be fully cooked, as it will continue to cook in the oven. While the rice is simmering, heat 3 tablespoons of the olive oil in a skillet over medium heat. Add the minced onions and cook them, stirring occasionally, until they are softened and translucent, about 5-7 minutes. Be careful not to brown them too much; we want a gentle sweetness. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.

Making the Creamy Sauce

Now, let’s create the luscious sauce that will bind everything together. To the skillet with the onions and garlic, sprinkle the all-purpose flour. Stir it in and cook for about a minute, stirring constantly, to cook out the raw flour taste. This is our roux, the base for a lovely creamy sauce. Gradually whisk in the milk, a little at a time, ensuring that each addition is incorporated smoothly before adding more. Continue whisking until the sauce begin extracts to thicken. You may not need the entire 1/2 cup of milk; add just enough to achieve a creamy, coating consistency. Season generously with kosher salt and freshly ground black pepper. Stir in half of the grated Parmesan cheese (about 1/3 cup) and stir until it’s melted and well combined. Taste and adjust seasonings as needed.

Assembling the Gratin

This is where the magic happens! Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or an oven-safe skillet with the remaining 2 tablespoons of olive oil. Now, it’s time to layer. Start by spreading a thin layer of the creamy rice mixture on the bottom of the prepared dish. Then, arrange a layer of the patted-dry zucchini slices over the rice. Drizzle a little bit of the sauce over the zucchini. Repeat these layers – rice mixture, zucchini, sauce – until you’ve used up your ingredients, ending with a layer of zucchini on top. Make sure to distribute the sauce evenly over each layer to ensure everything cooks and flavors meld beautifully.

Baking to Golden Perfection

Finally, it’s time to bake this beautiful gratin. Sprinkle the remaining Parmesan cheese evenly over the top layer of zucchini. Place the gratin dish in the preheated oven. Bake for 30 to 40 minutes, or until the zucchini is tender when pierced with a fork and the top is golden brown and bubbly. The aroma that will fill your kitchen during this time is absolutely divine! Once it’s out of the oven, let it rest for about 5-10 minutes before serving. This allows the gratin to set up slightly and makes it easier to serve. The result is a dish where tender zucchini, creamy rice, and savory Parmesan cheese come together in a symphony of flavors and textures. It’s a testament to Julia Child’s belief that even the simplest ingredients can be elevated to something extraordinary. Enjoy!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is an absolute triumph of simple ingredients transformed into a comforting and elegant dish. This recipe truly embodies Julia’s philosophy of making French cooking accessible and utterly delicious. The tender zucchini and creamy rice, baked with a rich, savory sauce, create a wonderfully satisfying texture and flavor profile that is both familiar and exciting. It’s a perfect side dish that can elevate a weeknight meal or grace a special occasion spread. I highly encourage you to gather your ingredients and experience the magic of this classic tian for yourself – I promise you won’t be disappointed!

When it comes to serving, this gratin is incredibly versatile. It pairs beautifully with roasted chicken, grilled fish, or a hearty steak. For a vegetarian main course, serve it alongside a crisp green salad and some crusty bread. Feel free to experiment with variations too! Adding a pinch of nutmeg to the bécbeef hamel offers a classic touch, or you could stir in some fresh herbs like thyme or parsley. A sprinkle of Gruyère cheese on top before baking adds an extra layer of indulgence. The possibilities are truly endless, making this Julia Child’s Zucchini and Rice Gratin a recipe you’ll return to again and again.

Frequently Asked Questions:

Can I make this gratin ahead of time?

Yes, you absolutely can! You can assemble the gratin up to a day in advance, cover it tightly with plastic wrap, and refrigerate it. When you’re ready to bake, remove it from the refrigerator about 30 minutes before baking to take the chill off, and then bake as directed, adding a few extra minutes to the cooking time if needed.

What kind of rice is best for this recipe?

While you can use a medium-grain white rice like Arborio (which will give you a creamier result), a long-grain white rice also works well. The key is to par-cook the rice before adding it to the gratin, as it will continue to cook in the oven. This ensures the rice is tender and not crunchy.

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

A classic French gratin featuring tender zucchini layered with savory rice and a creamy, cheesy sauce.

Prep Time
25 Minutes

Cook Time
45 Minutes

Total Time
10 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). Lightly oil a 9×13-inch baking dish.
2. Step 2
   Thinly slice the zucchini. In a large bowl, toss the zucchini with 2 tablespoons of olive oil, salt, and pepper.
3. Step 3
   Cook the rice according to package directions. Drain and set aside.
4. Step 4
   In a skillet, heat 2 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 1 minute more. Stir in the flour and cook for 1 minute, stirring constantly.
5. Step 5
   Gradually whisk in the milk until smooth. Bring to a simmer, stirring, until thickened. Stir in 1/3 cup of the Parmesan cheese, salt, and pepper to taste. Remove from heat.
6. Step 6
   In the prepared baking dish, layer the zucchini slices and cooked rice, alternating and overlapping them.
7. Step 7
   Pour the sauce evenly over the zucchini and rice layers. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining 1/3 cup of Parmesan cheese.
8. Step 8
   Bake for 35-45 minutes, or until the gratin is bubbling and golden brown on top. Let stand for 5-10 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.