Julia Child 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 dish that whispers of summer gardens and cozy kitchens. If you’ve ever craved a taste of pure comfort, a dish that’s both elegant and incredibly satisfying, then this Julia Child masterpiece is for you. What makes this zucchini and rice gratin so utterly beloved? It’s the deceptive simplicity, the way humble zucchini transforms into something truly magical when layered with fluffy rice and baked until golden and bubbling. This dish isn’t just about ingredients; it’s about the alchemy of flavor and texture. The tender zucchini, slightly sweet and yielding, marries perfectly with the nutty grains of rice, all bathed in a creamy, savory sauce that’s simply divine. It’s a testament to Julia Child’s genius – taking the ordinary and making it extraordinary. Prepare to fall in love with this wonderful zucchini and rice gratin.

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

There are certain dishes that just exude comfort and rustic elegance, and Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is undoubtedly one of them. This is a dish that celebrates simple, seasonal ingredients, transforming them into something truly special. Inspired by the Provençal tian, a baked dish often layered with vegetables, Julia’s version adds the satisfying heartiness of rice, creating a wonderfully cohesive and flavorful casserole. It’s the kind of dish that can grace a weeknight table with its simplicity or be presented proudly at a casual gathering. The beauty of this gratin lies in its gentle flavors – the sweetness of the zucchini, the subtle aroma of garlic and onion, all brought together by a light, creamy sauce and a golden, cheesy crust.

Ingredients:

Cooking Instructions

This recipe is quite straightforward, but as with many of Julia Child’s creations, paying attention to a few key details will elevate it from good to truly exceptional. The process involves preparing the vegetables and rice separately before bringin extractg them together for their final bake. This ensures each component is perfectly cooked and contributes its best to the overall dish.

Preparing the Zucchini and Rice

1. Begin extract by preparing the zucchini. Wash your zucchini thoroughly and then trim off both ends. You can peel them if you prefer a smoother texture, but I often find the skin adds a nice bit of color and subtle flavor. The key is to slice them uniformly. Aim for slices that are about 1/4 inch thick. Using a mandoline can be incredibly helpful here for consistent thickness, but a sharp knife will also do the trick. You want the slices to be tender but not mushy when baked. Set your sliced zucchini aside for now.
Next, let’s turn our attention to 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 this mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover the saucepan tightly, and let it simmer for about 15 minutes, or until the water is absorbed and the rice is just tender. You don’t want the rice to be completely cooked through; it should still have a slight bite, as it will continue to cook in the oven. Once cooked, fluff the rice with a fork and set it aside.

Building the Flavor Base

2. Now, let’s create the aromatic foundation for our gratin. Heat 3 tablespoons of the olive oil in a large skillet or sauté pan over medium heat. Add the 1 cup of minced onions to the skillet. Cook, stirring occasionally, until the onions are softened and translucent, which should take about 8 to 10 minutes. You’re not looking for them to brown significantly, just to become tender and release their sweetness. Add the 2 cloves of minced garlic to the pan during the last minute of cooking the onions. Stir them in and cook just until fragrant, being careful not to burn the garlic, as burnt garlic can turn bitter. Remove the onion and garlic mixture from the skillet and set it aside.

3. In the same skillet (no need to wash it), add the remaining 2 tablespoons of olive oil and heat it over medium heat. Add the sliced zucchini to the skillet in batches if necessary, so as not to overcrowd the pan. You want the zucchini to soften slightly and develop a little color. Cook them for about 3 to 5 minutes per side, until they are tender-crisp. Season generously with kosher salt and freshly ground black pepper as they cook. This step helps to remove some of the excess moisture from the zucchini, preventing your gratin from becoming watery. Once the zucchini is cooked, remove it from the skillet and set it aside with the onions and garlic.

Creating the Creamy Binder

4. Now, we’ll make a light, creamy sauce that will bind everything together. In a small saucepan, melt the 2 tablespoons of all-purpose flour into the remaining bits of olive oil and onion/garlic residue in the skillet (or you can use a clean saucepan if you prefer). Whisk constantly for about 1 minute to cook out the raw flour taste, creating a simple roux. Gradually whisk in the 1/2 cup of milk, a little at a time, continuing to whisk to prevent lumps. Bring the mixture to a gentle simmer, stirring constantly, until it thickens into a smooth sauce. Season this sauce with a pinch of salt and pepper. Stir in 1/3 cup of the grated Parmesan cheese until it’s melted and incorporated into the sauce. This will add a lovely depth of flavor.

Assembling and Baking the Gratin

5. Preheat your oven to 375°F (190°C). Lightly grease a medium-sized gratin dish or shallow baking dish (about 9×13 inches or similar) with butter or a little olive oil. Now, it’s time to assemble! In a large bowl, gently combine the cooked rice, the sautéed onion and garlic mixture, and the tender-crisp zucchini slices. Pour the thickened cheese sauce over this mixture. Season everything generously with kosher salt and freshly ground black pepper. Use a large spoon or spatula to carefully toss everything together, ensuring the rice, zucchini, and aromatics are evenly coated with the sauce.
Transfer the mixture into the prepared gratin dish, spreading it out into an even layer. Sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top of the gratin. You can also add a tiny drizzle of olive oil over the top if you like, for extra crispiness. Place the gratin dish on a baking sheet (to catch any potential drips) and bake in the preheated oven for 25 to 30 minutes, or until the gratin is bubbly around the edges and the top is a beautiful golden brown and slightly crisp. Let it rest for about 5 to 10 minutes before serving, which allows the flavors to meld and the gratin to set slightly. This dish is wonderful served warm as a side dish or even as a light vegetarian main. Enjoy the simple, delicious flavors of Julia’s creation!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as she fondly called it, is a truly remarkable dish that embodies the spirit of rustic French home cooking. Its brilliance lies in its simplicity, allowing the fresh flavors of zucchini and the comforting creaminess of rice to shine through. This recipe is incredibly forgiving and adaptable, making it a perfect weeknight meal or an elegant side dish for entertaining. The layered presentation is as beautiful as it is delicious, promising a satisfying bite every time. I absolutely encourage you to give this Julia Child classic a try – you won’t be disappointed by its comforting charm and delightful taste.

This versatile gratin pairs wonderfully with grilled meats, roasted chicken, or fish. For a lighter meal, serve it as a vegetarian main course alongside a fresh green salad. Feel free to experiment with different cheeses; Gruyère, Parmesan, or even a touch of goat cheese can add delightful new dimensions. You can also incorporate other summer vegetables like thinly sliced tomatoes or bell peppers for added color and flavor.

Frequently Asked Questions:

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

Yes, you can! You can assemble the gratin a day in advance and refrigerate it. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven. You might need to add a few extra minutes to the baking time to ensure it’s heated through.

What kind of rice is best for this gratin?

A medium-grain white rice, like Arborio or even a standard long-grain white rice, works beautifully here. The rice should be par-cooked or fully cooked before assembling the gratin to ensure it becomes tender and creamy within the baking time.

My zucchini is releasing a lot of water. How can I prevent a watery gratin?

Salting the sliced zucchini for about 20-30 minutes before assembling the gratin can help draw out excess moisture. After salting, gently pat the zucchini slices dry with paper towels. This step is particularly helpful if your zucchini is very watery.

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

A classic gratin featuring thinly sliced zucchini and rice baked in a creamy, cheesy sauce. This dish is elegant enough for a special meal yet simple enough for a weeknight. Inspired by Julia Child’s masterful French cooking.

Prep Time
25 Minutes

Cook Time
45 Minutes

Total Time
10 Minutes

Servings
6-8 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, to taste
• Freshly ground black pepper, to taste

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Step 2
   In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced onions and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Step 3
   Stir the uncooked white rice into the onion and garlic mixture. Cook for 1-2 minutes, stirring, until the rice is lightly coated in the oil.
4. Step 4
   Sprinkle the flour over the rice and onion mixture and stir well to coat. Gradually whisk in the milk, about 1/4 cup at a time, until a smooth sauce forms. Bring to a gentle simmer and cook, stirring, until thickened. Season with salt and pepper. Stir in 1/3 cup of the grated Parmesan cheese.
5. Step 5
   Arrange the thinly sliced zucchini in alternating layers with the rice mixture in the prepared baking dish. Drizzle the remaining 2 tablespoons of olive oil over the top.
6. Step 6
   Sprinkle the remaining 1/3 cup of Parmesan cheese evenly over the top of the gratin. Cover the dish with aluminum foil.
7. Step 7
   Bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly and the zucchini is tender.
8. Step 8
   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.