Julia Child’s Zucchini Rice Gratin – Delicious Tian

Julia Child’s Zucchini and Rice Gratin (Tian de Courgettes au Riz) is more than just a dish; it’s a testament to the enduring magic of summer produce elevated by classic French technique. When the zucchini bounty overflows from gardens and markets, this comforting casserole emerges as a true hero. What makes Julia Child’s Zucchini and Rice Gratin so universally adored? It’s the brilliant simplicity that allows the fresh, vibrant flavors of zucchini to shine, beautifully balanced by tender rice and a savory, often cheesy, topping. This isn’t just another vegetable bake; it’s a culinary embrace, a warm hug on a plate that transforms humble ingredients into something truly special. It’s the kind of dish that makes you feel like you’ve mastered a little piece of French culinary history, all with a few simple steps and the guiding wisdom of the inimitable Julia Child.

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

There are some dishes that just feel like a warm hug from a culinary icon, and Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its French homeland, is most certainly one of them. This isn’t just a side dish; it’s a testament to how simple, fresh ingredients can be transformed into something utterly delicious and comforting with a touch of French flair. Julia had a knack for making even the most seemingly humble vegetables shine, and this gratin is a perfect example. It’s a wonderful way to use up an abundance of summer zucchini, and the creamy rice and savory Parmesan cheese make it a dish that even the pickiest eaters will adore. The beauty of this gratin lies in its elegant simplicity. It’s not overly complicated, but the layering and slow baking allow the flavors to meld beautifully, creating a tender, flavorful, and satisfying casserole.

Ingredients:

Cooking Instructions:

The preparation of this gratin is straightforward, but attention to detail will ensure the best results. We’ll start by preparing our vegetables and then move on to building the creamy rice and cheese base.

Preparing the Zucchini

First things first, let’s get our zucchini ready. Wash them thoroughly. You can choose to peel them or leave the skin on, depending on your preference. Leaving the skin on adds a little more color and texture to the finished dish. Next, slice the zucchini. You’ll want to slice them into rounds, about 1/4-inch thick. Uniformity in slicing is helpful for even cooking. If your zucchini are particularly large and seedy, you might want to scoop out some of the seeds before slicing, but for most medium-sized zucchini, this isn’t usually necessary. We’re going to lightly sauté these slices. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the zucchini slices in batches, being careful not to overcrowd the pan. You want them to get a gentle sauté, not to steam. Cook for about 3-4 minutes per side, just until they begin extract to soften and get a little color. Season them lightly with kosher salt and freshly ground black pepper as they cook. Once sautéed, remove them from the skillet and set them aside on a plate. This pre-cooking step helps to remove some of the excess moisture from the zucchini, preventing the gratin from becoming watery.

Cooking the Rice and Building the Base

Now, let’s focus on the delicious creamy base. In the same skillet (no need to wash it!), add another tablespoon of olive oil. Add your minced onions and cook them over medium-low heat until they are softened and translucent, which should take about 5-7 minutes. We don’t want them to brown too much, just to become tender and sweet. Add the minced garlic to the skillet and cook for another minute until fragrant. Next, we’ll add the uncooked white rice to the skillet. Stir it around with the onions and garlic for about a minute, to lightly toast the grains. This step helps the rice to absorb the flavors and cook more evenly. Sprinkle the flour over the rice and onion mixture and stir well to coat everything. Cook for another minute, stirring constantly, to cook out the raw flour taste. This is essentially making a very quick roux.

Gradually whisk in about 1/4 cup of milk, stirring constantly to create a smooth paste. Continue adding the milk, a little at a time, whisking until you have a creamy sauce. You might not need the entire 1/2 cup of milk; you want a thick, but pourable consistency, similar to a bécbeef hamel sauce. Season this mixture generously with kosher salt and freshly ground black pepper. Remember, the zucchini and Parmesan will add saltiness, so don’t overdo it at this stage. Stir in half of the grated Parmesan cheese (about 1/3 cup) into the rice mixture. This will start to melt and enrich the sauce. Remove the skillet from the heat.

Assembling the Gratin

Now for the assembly! Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish or a similar-sized gratin dish with a little olive oil or butter. You can use the remaining 2 tablespoons of olive oil for this. Begin extract by spreading the creamy rice mixture evenly across the bottom of the prepared baking dish. This forms the delicious foundation for our gratin. Next, we’ll arrange the sautéed zucchini slices over the rice mixture. You can layer them in a single layer, or slightly overlapping, whatever looks most appealing to you. Try to distribute them evenly. If you have any extra onions or garlic in your sauté pan, make sure to scrape them in too, as they are full of flavor.

Baking to Golden Perfection

Once the zucchini is arranged, we’ll add the final touch of cheesy goodness. Sprinkle the remaining Parmesan cheese evenly over the top of the zucchini. This will create a beautiful golden-brown crust as it bakes. For an extra layer of flavor and moisture, you can drizzle a little more olive oil over the top, if you wish. Cover the gratin dish tightly with aluminum foil. This is important to allow the gratin to cook through and steam gently without the top browning too quickly. Place the covered dish in the preheated oven and bake for 30 minutes. After 30 minutes, carefully remove the aluminum foil. You should see that the gratin is starting to bubble and the zucchini is tender. Continue to bake uncovered for another 15-20 minutes, or until the top is golden brown and bubbly, and the rice is fully cooked and tender. The aroma that will fill your kitchen at this point is simply heavenly!

Let the gratin rest for about 10 minutes after removing it from the oven before serving. This allows it to set slightly, making it easier to portion. This Julia Child Zucchini and Rice Gratin is a delightful side dish for roasted chicken, fish, or even as a satisfying vegetarian main course with a crisp green salad. Enjoy this taste of French country cooking!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is a truly wonderful dish that embodies the spirit of approachable yet elegant French country cooking. It’s a fantastic way to transform humble zucchini and rice into something truly special. The combination of tender, layered vegetables, perfectly cooked rice, and a rich, creamy sauce creates a comforting and satisfying meal that’s surprisingly simple to prepare. This gratin is incredibly versatile, making it a perfect side dish for roasted meats or fish, or even a light vegetarian main course. Don’t hesitate to give this Julia Child classic a try; you’ll be rewarded with a delicious and impressive dish that will become a regular in your recipe repertoire.

Frequently Asked Questions:

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

Yes, you absolutely can! You can prepare the gratin up to the baking stage and refrigerate it. When you’re ready to bake, let it sit at room temperature for about 30 minutes, and then bake as directed, adding a few extra minutes to the baking time if needed to ensure it’s heated through.

What if I don’t have heavy cream?

While heavy cream provides the richest result, you can substitute with half-and-half for a slightly lighter but still creamy texture. If you’re looking for an even lighter option, you could try a combination of milk and a tablespoon of cornstarch to thicken it, but the flavor and richness will be different.

Can I add other vegetables to this gratin?

Certainly! This Tian de Courgettes au Riz is very forgiving. Thinly sliced eggplant, tomatoes, or even thinly sliced potatoes would be wonderful additions. Just ensure they are sliced uniformly to cook evenly alongside the zucchini and rice.

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

A delightful and comforting gratin featuring thinly sliced zucchini layered with savory rice and baked to golden perfection.

Prep Time
30 Minutes

Cook Time
1 Hours

Total Time
30 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 and 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 medium saucepan, combine the uncooked rice and 1 cup of water. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes. Drain any excess water and set aside.
3. Step 3
   In the prepared baking dish, toss the minced onions with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread evenly.
4. Step 4
   Layer the thinly sliced zucchini over the onion mixture. Drizzle with another 2 tablespoons of olive oil and season with salt and pepper.
5. Step 5
   In a small saucepan, melt the remaining 1 tablespoon of olive oil over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until a smooth sauce forms. Stir in half of the grated Parmesan cheese, salt, and pepper. Cook until slightly thickened.
6. Step 6
   Spread the partially cooked rice evenly over the zucchini. Pour the cheese sauce over the rice and zucchini.
7. Step 7
   Sprinkle the remaining Parmesan cheese over the top. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes, or until the top is golden brown and the zucchini is tender.

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.