Julia Child Zucchini Rice Gratin Tian Recipe

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its French homeland, is a dish that whispers of sun-drenched gardens and effortless elegance. There’s a reason why this particular Julia Child recipe has captured hearts and kitchens alike. It’s comfort food elevated, a sophisticated yet surprisingly simple side dish that sings with the fresh, delicate flavor of zucchini, beautifully complemented by the creamy embrace of rice. What truly makes Julia Child’s Zucchini and Rice Gratin so special is its ability to transform humble ingredients into something truly remarkable. It’s the perfect way to celebrate the bounty of summer, a testament to Julia’s genius in making French cooking accessible and utterly delicious for home cooks everywhere. Get ready to be charmed by this delightful gratin!

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

There are few culinary figures as beloved and influential as Julia Child. Her ability to demystify French cooking and present it with such warmth and enthusiasm made her a national treasure. Among her vast repertoire of comforting and elegant dishes, this Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in France, stands out as a particularly delightful and surprisingly simple creation. It’s a dish that showcases the humble zucchini in a whole new light, transforming it into a rich, savory, and beautifully layered gratin that’s perfect as a side dish or even a light vegetarian main course.

This gratin is more than just a vegetable bake; it’s a testament to Julia’s philosophy of using good ingredients and simple techniques to achieve extraordinary flavors. The creamy rice, infused with aromatic garlic and onion, provides a wonderful base for the tender, subtly sweet zucchini, all brought together by a golden, cheesy crust. It’s the kind of dish that evokes feelings of home, comfort, and good company. Whether you’re a seasoned cook or just starting your culinary journey, this recipe is wonderfully accessible and incredibly rewarding.

Let’s gather the ingredients for this delightful French-inspired bake.

Ingredients:

Cooking Instructions

Preparing Julia Child’s Zucchini and Rice Gratin is a straightforward process, but a few key steps ensure the best texture and flavor. We’ll start by preparing the vegetables and then moving on to building the creamy rice base.

First, we need to get our zucchini ready. Wash the zucchini thoroughly and trim off the ends. For this gratin, it’s best to slice the zucchini into thin, uniform rounds, about 1/8 to 1/4 inch thick. You can use a mandoline for perfectly even slices, but a sharp knife works just as well. The goal here is for the zucchini to cook through evenly and create beautiful layers in the gratin. If your zucchini are very large and seedy, you might want to scoop out some of the seeds before slicing, though with smaller, more tender zucchini, this is usually not necessary. Once sliced, set them aside.

Next, let’s build the flavor foundation for our gratin. In a medium saucepan, heat 3 tablespoons of olive oil over medium heat. Add the minced onions and cook, stirring occasionally, until they are softened and translucent, about 5-7 minutes. We don’t want them to brown, just to become tender and release their sweetness. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic. Now, stir in the all-purpose flour and cook for about 1 minute, stirring constantly. This step helps to create a roux, which will thicken our sauce.

Now we’ll create the creamy binder for our rice. Gradually whisk in the milk into the onion and garlic mixture, a little at a time, to avoid lumps. Continue whisking until the sauce is smooth and starts to thicken. This should take a few minutes. Season generously with kosher salt and freshly ground black pepper. Stir in about half of the grated Parmesan cheese (that’s roughly 1/3 cup) and stir until it’s melted and incorporated into the sauce. Taste and adjust seasoning if needed. Once the sauce is smooth and thickened, stir in the uncooked white rice. Make sure the rice is well coated with the sauce.

It’s time to assemble our gratin. Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a 9×13 inch baking dish with the remaining 2 tablespoons of olive oil. Spread the rice and sauce mixture evenly in the bottom of the prepared dish. Next, arrange the sliced zucchini over the rice layer in an overlapping pattern, creating beautiful concentric circles or an attractive criss-cross design. It’s okay if there’s a little overlap; that’s what makes a gratin look so appealing. Season the zucchini layer with a little more salt and pepper to ensure every bite is flavorful.

Finally, we’ll bake this beauty to golden perfection. Sprinkle the remaining Parmesan cheese evenly over the top of the zucchini. Cover the gratin dish tightly with aluminum foil. Place the dish in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and continue baking for another 20-30 minutes, or until the zucchini is tender, the rice is fully cooked, and the top is beautifully golden brown and bubbling. You can test the tenderness of the zucchini by piercing it with a fork. If it offers no resistance, it’s perfectly cooked. 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.

This Zucchini and Rice Gratin is a wonderful example of how simple ingredients can be transformed into something truly special. It’s a dish that brings a touch of rustic elegance to any table and is sure to become a favorite in your kitchen, just as it has in mine. Enjoy the delightful flavors and the comforting embrace of this Julia Child classic.

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is a truly delightful dish that embodies the simple elegance and comforting flavors that Julia was so famous for. This recipe is wonderful because it transforms humble ingredients like zucchini and rice into a sophisticated yet incredibly approachable side dish or even a light main. The layering technique creates beautiful visual appeal, and the creamy, cheesy baked rice melds perfectly with the tender zucchini, resulting in a symphony of textures and tastes. It’s a testament to how straightforward, high-quality ingredients, prepared with care, can yield extraordinary results. I truly encourage you to give this fantastic recipe a try; you won’t be disappointed!

For serving, this gratin shines alongside grilled meats, roasted chicken, or fish. It also makes a satisfying vegetarian main when paired with a fresh green salad. Don’t be afraid to get creative with variations! Consider adding a pinch of nutmeg for warmth, a sprinkle of fresh herbs like thyme or basil before baking, or even a layer of thinly sliced tomatoes for an extra burst of flavor and color. The essence of this tian is its adaptability, so make it your own!

Frequently Asked Questions:

Can I make this Julia Child’s Zucchini and Rice Gratin ahead of time?

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

What kind of rice is best for this tian?

While many medium or long-grain white rices will work well, Arborio or Carnaroli rice, typically used for risotto, offers a wonderful creamy texture that complements the gratin beautifully. Just be sure to cook it partially before layering.

My zucchini seems watery after baking. How can I prevent this?

To minimize excess moisture, you can lightly salt the sliced zucchini and let it sit in a colander for about 20-30 minutes to draw out some of its liquid. Gently pat it dry with paper towels before layering it into the gratin. This step is highly recommended for the best texture.

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

A classic gratin from Julia Child, 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
• 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
   Slice zucchini thinly. Cook the white rice according to package directions; drain.
3. Step 3
   In a skillet, heat 3 tablespoons of olive oil over medium heat. Add minced onions and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more.
4. Step 4
   Whisk in the flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring, until thickened. Season with salt and pepper. Stir in half of the Parmesan cheese.
5. Step 5
   Layer the zucchini slices and cooked rice in the prepared gratin dish, alternating and overlapping.
6. Step 6
   Pour the onion-milk sauce evenly over the zucchini and rice mixture.
7. Step 7
   Drizzle with the remaining 2 tablespoons of olive oil. Sprinkle with the remaining Parmesan cheese. Season with salt and pepper.
8. Step 8
   Bake for 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.