Julia Child’s Zucchini Rice Gratin – Easy French Classic

Julia Child’s Zucchini and Rice Gratin is more than just a recipe; it’s a gateway to the warmth and generosity of French country cooking, brought to us by the iconic Julia Child herself. This delightful dish, known in its native tongue as Tian de Courgettes au Riz, has a way of captivating everyone who tries it. Its enduring appeal lies in its elegant simplicity, a testament to how humble ingredients can be transformed into something truly spectacular. What makes this Julia Child’s Zucchini and Rice Gratin so special is the magical marriage of tender, thinly sliced zucchini and fluffy rice, all bathed in a creamy, flavorful sauce and baked to golden perfection. It’s the kind of dish that feels both comforting and sophisticated, making it perfect for a casual weeknight dinner or a charming addition to a special gathering.

Why This Gratin is a Keeper

A Taste of Julia’s Genius

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

There are some dishes that just evoke a feeling of comfort and generosity, and Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as she called it, is undoubtedly one of them. This dish is a beautiful testament to the simple elegance of French country cooking, where fresh, seasonal ingredients are allowed to shine. It’s the kind of dish that feels sophisticated enough for a dinner party but is equally perfect for a relaxed family meal. The combination of tender zucchini, creamy rice, and a rich, cheesy topping is utterly irresistible. While the name might sound a bit fancy, the process is surprisingly straightforward, making it an approachable recipe for even novice cooks.

Julia Child, the legendary culinary icon, had a knack for translating complex French techniques into accessible recipes, and this gratin is a prime example. She understood the magic that happens when humble ingredients are brought together with care and a touch of French flair. This Tian de Courgettes au Riz is a celebration of summer produce, but honestly, it’s delicious any time of year. The way the zucchini softens and melds with the rice, all bound together by a light bécbeef hamel and a generous dusting of Parmesan, is pure culinary poetry. I love how this dish proves that sometimes, the most satisfying meals are built from the simplest of components, elevated by thoughtful preparation.

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.

Cooking Instructions

The beauty of this gratin lies in its layered construction, which allows each component to cook perfectly and meld into a cohesive whole. We’ll start by preparing our vegetables and getting the rice ready before assembling the gratin for its final, glorious bake.

1.

Preparing the Zucchini and Onions:

Begin extract by washing your zucchini thoroughly. For this recipe, we want to slice the zucchini thinly, about 1/8 to 1/4 inch thick. You can use a mandoline for perfectly uniform slices, but a sharp knife will also do the trick. The key is to get them relatively even so they cook at the same rate. Once sliced, place the zucchini in a colander set over a bowl or the sink and sprinkle them generously with kosher salt. Let them sit for at least 30 minutes, or even up to an hour. This salting process is crucial; it draws out excess moisture from the zucchini, preventing your gratin from becoming watery and ensuring a more concentrated flavor. While the zucchini is sweating, finely mince your onions and garlic. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and cook them gently until they are soft and translucent, about 8-10 minutes. You don’t want them to brown significantly; we’re looking for a sweet, softened onion base. Add the minced garlic in the last minute of cooking the onions, stirring until fragrant. Be careful not to burn the garlic, as it can turn bitter.

2.

Cooking the Rice:

While the zucchini is salting and the onions are softening, it’s time to get the rice started. 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 to a boil, then reduce the heat to low, cover tightly, and simmer until the water is absorbed and the rice is tender, about 15-20 minutes depending on the type of rice. Once cooked, remove the rice from the heat and let it sit, covered, for another 5 minutes. Fluff it gently with a fork. It’s important that the rice is cooked but still has a slight bite to it, as it will continue to cook in the oven.

3.

Creating the Creamy Binder:

Now, let’s make the creamy element that will hold everything together. After the zucchini has released its moisture, gently pat it dry with paper towels to remove any excess salt and water. In the same skillet where you cooked the onions (no need to wash it), add the remaining 2 tablespoons of olive oil and heat it over medium heat. Add the drained and patted-dry zucchini slices. Sauté them in batches if necessary, until they are slightly softened and have a hint of golden color. You don’t want them to be mushy at this stage, just tender-crisp. Remove the zucchini from the skillet and set aside. In the same skillet, melt the 2 tablespoons of all-purpose flour into the remaining olive oil (or add a little more if needed) over medium heat, stirring constantly to form a roux. Cook the roux for about a minute, stirring, to cook out the raw flour taste. Gradually whisk in the 1/2 cup of milk, a little at a time, stirring vigorously to prevent lumps. Continue to cook, whisking constantly, until the sauce thickens to a creamy consistency, resembling a thin bécbeef hamel. Season this sauce generously with kosher salt and freshly ground black pepper. Stir in about half of the grated Parmesan cheese (about 1/3 cup) until it’s melted and incorporated into the sauce. This will add a lovely cheesy depth.

4.

Assembling the Gratin:

Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a similar oven-safe baking dish. This is where the magic of layering comes into play. In a large bowl, gently toss the cooked rice with the sautéed zucchini slices, the softened onions and garlic mixture, and the creamy Parmesan sauce. Ensure everything is well combined but handle it gently to avoid breaking up the rice too much. Season this mixture again with salt and pepper to your liking. Pour this mixture into the prepared gratin dish and spread it out evenly.

5.

Baking to Golden Perfection:

Now for the crowning glory! Sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top of the gratin. This will create a beautiful, golden-brown crust as it bakes. Place the gratin dish on a baking sheet to catch any potential drips. Bake in the preheated oven for 30-40 minutes, or until the top is golden and bubbly, and the gratin is heated through. You can check for doneness by inserting a knife into the center; it should go in easily. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. Let the gratin rest for about 5-10 minutes before serving. This resting period allows the flavors to meld and the gratin to set slightly, making it easier to serve neat portions. This Zucchini and Rice Gratin is a truly satisfying dish, perfect served as a vegetarian main course or as a delightful side dish to grilled chicken or fish. Enjoy the delicious taste of Julia Child’s kitchen!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is truly a testament to her genius in making even simple ingredients sing. This dish offers a delightful balance of tender zucchini and fluffy rice, bound together with a rich, savory sauce and a golden, bubbling cheese topping. It’s comfort food elevated, proving that elegant meals don’t need to be complicated. The beauty of this gratin lies in its adaptability and its inherent deliciousness, making it a perfect side dish or even a light main course. We heartily encourage you to try this wonderful recipe; it’s a guaranteed crowd-pleaser and a delightful addition to any culinary repertoire.

This Julia Child classic is wonderfully versatile. It pairs beautifully with grilled meats, roasted chicken, or fish. For a vegetarian meal, serve it alongside a crisp green salad and some crusty bread. Don’t be afraid to experiment with variations! Consider adding a pinch of nutmeg to the bécbeef hamel for warmth, a sprinkle of fresh herbs like thyme or parsley before baking, or even a layer of thinly sliced tomatoes for added color and flavor. Embrace the spirit of Julia Child and make this tian your own!

Frequently Asked Questions:

Can I make this Zucchini and Rice Gratin ahead of time?

Yes, you can absolutely prepare this gratin in advance! Assemble the dish as instructed, cover it tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, remove it from the refrigerator about 30 minutes before baking and then proceed with the recipe, adding a few extra minutes to the baking time if needed to ensure it’s heated through and bubbly.

What kind of cheese is best for this gratin?

While Gruyère is a classic choice for its nutty, melt-in-your-mouth quality, you can also experiment with other cheeses. A blend of Parmesan and mozzarella would offer a lovely stringy texture and sharp flavor. Fontina or even a mild cheddar can also work beautifully, depending on your preference. The key is to use a cheese that melts well and has a good flavor profile.

My zucchini seems watery. How can I prevent a soggy gratin?

To prevent excess moisture, it’s a good idea to lightly salt your sliced zucchini and let it sit in a colander for about 15-20 minutes. This will draw out some of the water. Gently pat the zucchini dry with paper towels before layering it into the gratin. This simple step makes a significant difference in the final texture of your Julia Child zucchini dish.

---