Julia Child’s Zucchini Rice Gratin Recipe

Julia Child’s Zucchini and Rice Gratin, also known as Tian de Courgettes au Riz, is a dish that whispers of sun-drenched gardens and the comforting embrace of French country cooking. It’s no wonder this simple yet elegant creation has captured hearts and taste buds for decades. What makes this particular zucchini and rice gratin so beloved? It’s the masterful way Julia takes humble ingredients and transforms them into something truly extraordinary. The tender zucchini, layered with perfectly cooked rice, bathed in a creamy, savory sauce, and crowned with a golden, bubbly crust, offers a symphony of textures and flavors. This isn’t just another side dish; it’s a testament to the magic that can happen when fresh produce meets classic technique, making it an absolute delight to prepare and share.

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

There are some dishes that just sing of summer, and this Zucchini and Rice Gratin, a classic from the inimitable Julia Child, is certainly one of them. It’s a beautiful, comforting, and surprisingly elegant way to use up a bounty of zucchini. I love how it takes humble ingredients and elevates them into something truly special, with layers of tender zucchini, fluffy rice, and a savory, cheesy sauce. It’s a dish that’s perfect as a side, but substantial enough to stand as a light main course, especially when paired with a crisp green salad.

This gratin is a wonderful example of Julia’s knack for making French-inspired cooking accessible and utterly delicious. The process is straightforward, allowing the natural sweetness of the zucchini to shine. The rice absorbs the flavors beautifully, creating a delightful texture that complements the soft zucchini. It’s a dish that’s always met with appreciative murmurs around the table, and once you try it, you’ll understand why.

Ingredients:

Cooking Instructions:

Preparing the Zucchini and Rice

The first step is to prepare our star vegetables, the zucchini. Wash them thoroughly and trim off the ends. You can choose to peel them if you prefer a smoother texture, but I often leave the skin on for a bit of added color and a touch of rustic charm. The key here is to slice the zucchini thinly and uniformly, about 1/8-inch thick. This ensures that they cook evenly in the gratin. You can use a mandoline for perfect consistency, but a sharp knife and a steady hand will work just as well. Set the sliced zucchini aside in a colander. It’s a good idea to lightly salt them and let them sit for about 20-30 minutes. This process, called “sweating” the zucchini, draws out excess moisture, preventing your gratin from becoming watery. Gently press them every so often to encourage the water to drain. After they’ve sat, gently pat them dry with paper towels.

While the zucchini is sweating, let’s get our rice ready. In a medium saucepan, combine the 1/2 cup of uncooked white rice with 1 cup of water. Bring this to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is partially cooked. You don’t want the rice to be completely tender at this stage; it will finish cooking in the oven. Once it’s done simmering, fluff it with a fork and set it aside. This pre-cooking step helps ensure the rice has a pleasant texture within the finished gratin, rather than being hard or undercooked.

Building the Gratin’s Flavor Base

Now, let’s build the foundation of flavor for our gratin. In a large skillet or sauté pan, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and cook them gently, stirring occasionally, until they are softened and translucent, about 8-10 minutes. We want them to be sweet and mellow, not browned. Then, stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. The aroma of garlic and sautéed onions is truly a promise of good things to come!

To create our savory sauce, sprinkle the 2 tablespoons of all-purpose flour over the softened onions and garlic. Stir it in well and cook for about 1 minute, allowing the flour to cook out its raw taste. This is called making a roux, and it will help thicken our sauce. Gradually whisk in the 1/2 cup of milk, a little at a time, stirring constantly to prevent lumps from forming. Continue to cook and stir until the sauce thickens slightly to a creamy consistency. Season this mixture generously with kosher salt and freshly ground black pepper. Remember, the zucchini and rice are relatively bland, so this sauce needs to be well-seasoned to impart flavor to the entire dish. Stir in 1/3 cup of the grated Parmesan cheese and mix until it’s melted and well incorporated. Remove the pan from the heat.

Assembling and Baking the Gratin

It’s time to assemble our beautiful gratin! Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking dish or gratin dish with the remaining 2 tablespoons of olive oil. Now, we’ll layer the ingredients. Start by spreading half of the par-cooked rice evenly over the bottom of the prepared dish. Next, arrange about half of the prepared zucchini slices in an even layer over the rice. Spoon about half of the onion-garlic sauce over the zucchini. Repeat these layers: the remaining rice, then the remaining zucchini, and finally, the rest of the sauce. Make sure the sauce is distributed as evenly as possible to coat all the ingredients.

For that irresistible golden crust, sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top of the gratin. You can add a final grind of black pepper if you like. Now, cover the baking dish tightly with aluminum foil. This is crucial for allowing the gratin to cook through and the flavors to meld without the top browning too quickly. Place the dish in the preheated oven and bake for 30 minutes.

After 30 minutes, carefully remove the aluminum foil. The gratin should be bubbling gently around the edges. Continue to bake, uncovered, for another 15-20 minutes, or until the top is beautifully golden brown and the zucchini is tender when pierced with a fork. If the top starts to brown too quickly, you can loosely tent it with foil. Once it’s perfectly cooked and irresistible, remove it from the oven and let it rest for about 5-10 minutes before serving. This resting period allows the gratin to set up slightly, making it easier to serve and preventing it from being too loose. Enjoy this taste of summer, Julia Child style!



Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as she called it, is truly a delightful and approachable dish that showcases the simple elegance of summer produce. Its beauty lies in its straightforward preparation and the wonderful harmony of tender zucchini, fluffy rice, and a savory, cheesy embrace. This recipe is a testament to Julia’s philosophy of making classic French cooking accessible, proving that even a humble gratin can be a showstopper. It’s perfect for a light lunch, a stunning side dish for grilled meats or fish, or even a vegetarian main course when served with a vibrant salad.

Don’t hesitate to experiment! You can easily introduce other summer vegetables like thinly sliced tomatoes or bell peppers into the layers. A sprinkle of fresh herbs like thyme or parsley stirred into the rice mixture before baking adds another dimension of flavor. This Julia Child’s Zucchini and Rice Gratin is a versatile foundation that begs for your personal touch. So gather your ingredients, embrace the process, and I wholeheartedly encourage you to give this wonderful recipe a try. You won’t be disappointed!

Frequently Asked Questions:

Can I make this 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, you may need to add a few extra minutes to the cooking time to ensure it’s heated through. It’s best served warm, so consider reheating gently if needed.

What kind of cheese is best for this gratin?

While Gruyère is traditional and offers a wonderfully nutty flavor, you can also use a combination of Parmesan and mozzarella for a delightful melt and savory taste. A sharp cheddar would also add a nice tang. The key is to use a cheese that melts well and complements the other ingredients.

My zucchini seems to be releasing a lot of water. Is this normal?

It’s quite common for zucchini to release water when cooked. This is part of what helps create the creamy texture of the gratin. Ensure you’re slicing the zucchini thinly and evenly. If you’re concerned about excess moisture, you can lightly salt the zucchini slices for about 15-20 minutes before assembling, then gently pat them dry. This draws out some of the water.

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

A classic French gratin featuring thinly sliced zucchini layered with rice and baked until tender and golden.

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).
2. Step 2
   Thinly slice zucchini. Cook rice according to package directions. Sauté minced onions in 2 tablespoons of olive oil until softened. Add minced garlic and cook for 1 minute more.
3. Step 3
   In a saucepan, melt 1 tablespoon of olive oil over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened. Season with salt and pepper.
4. Step 4
   Layer half of the zucchini slices in a lightly greased gratin dish. Top with half of the cooked rice, half of the sautéed onion mixture, and 1/4 cup of Parmesan cheese. Repeat layers.
5. Step 5
   Pour the milk mixture evenly over the layers. Drizzle with remaining 2 tablespoons of olive oil. Sprinkle with remaining Parmesan cheese.
6. Step 6
   Bake for 45 minutes, or until 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.