Julia Child’s Zucchini Rice Gratin – Classic Tian Recipe

Julia Child’s Zucchini and Rice Gratin is more than just a recipe; it’s a delightful journey back to a time of classic, comforting French home cooking. This dish, known as Tian de Courgettes au Riz in its native tongue, captures the essence of simple yet elegant flavors that Julia Child so masterfully introduced to American kitchens. Why do we still adore this particular zucchini and rice creation? Because it transforms humble summer squash and pantry staples into something truly extraordinary. It’s the perfect marriage of tender, slightly caramelized zucchini nestled amongst creamy, flavorful rice, all baked to golden perfection. This gratin is special because it’s incredibly forgiving, bursting with fresh taste, and evokes a sense of warmth and generosity that is quintessentially Julia. It’s the kind of dish that makes you want to gather around the table with loved ones and savor every delicious bite.

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

Ah, the humble zucchini. Often relegated to a side dish or a health-conscious alternative, this versatile vegetable truly shines when treated with respect and a touch of Julia Child’s magic. Her Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its French homeland, is a testament to that. It’s a comforting, elegant dish that transforms simple ingredients into something utterly delightful. This gratin is more than just a casserole; it’s a symphony of tender zucchini, fluffy rice, and a savory, cheesy embrace that will have everyone asking for seconds. It’s the kind of dish that feels both rustic and refined, perfect for a weeknight dinner or a charming addition to a brunch spread. Let’s dive into how we can recreate this classic.

Ingredients:

Cooking Instructions:

First, we need to prepare our zucchini. Wash your zucchini thoroughly and trim off the ends. The beauty of this dish lies in its simplicity, so we’ll be slicing the zucchini thinly. Aim for rounds about 1/8 inch thick. If your zucchini are particularly large, you might consider halving them lengthwise before slicing into thin half-moons to ensure they cook evenly. A mandoline slicer can be incredibly helpful here for achieving uniform thickness, but a sharp knife and a steady hand will do the trick too. Once sliced, place the zucchini in a colander set over a bowl. Sprinkle generously with kosher salt and let it sit for about 30 minutes. This crucial step draws out excess moisture from the zucchini, preventing a watery gratin and concentrating its flavor. You’ll be amazed at how much liquid is released! After 30 minutes, gently pat the zucchini dry with paper towels. This salting and draining process is key to achieving the perfect texture in our finished gratin.

While our zucchini is working its magic, let’s get our rice and aromatic base ready. In a medium saucepan, combine the uncooked white rice with 1 cup of water. Bring it 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 just tender. We don’t want it fully cooked; it will continue to cook in the oven. Fluff the rice with a fork and set it aside. In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced onions and cook, stirring occasionally, until they are softened and translucent, about 8-10 minutes. Don’t rush this step; slowly sautéed onions develop a wonderful sweetness. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.

Now, we’ll create the creamy binder that will hold our gratin together. To the skillet with the onions and garlic, sprinkle the 2 tablespoons of all-purpose flour. Stir it in and cook for about 1-2 minutes, allowing the flour to cook out its raw taste. Gradually whisk in about 1/4 cup of milk, stirring constantly to create a smooth paste. Continue adding milk, about a tablespoon at a time, whisking until you have a loose, creamy sauce. You may not need the full 1/2 cup of milk, or you might need a touch more; the consistency should be like a thin gravy. Season this sauce with kosher salt and freshly ground black pepper to your liking. Stir in 1/3 cup of the grated Parmesan cheese, reserving the rest for topping. Cook for another minute or two until the cheese is melted and the sauce has thickened slightly. This cheesy bécbeef hamel-like sauce will infuse every bite with savory goodness.

Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a shallow baking dish with 1 tablespoon of olive oil. Now comes the artistic part: layering. We’ll start by spreading half of the cooked rice evenly on the bottom of the prepared dish. Next, arrange about half of the salted and dried zucchini slices in an overlapping layer over the rice. Drizzle about 1 tablespoon of olive oil over the zucchini. Spoon half of the creamy onion and Parmesan sauce evenly over the zucchini layer. Repeat the process: spread the remaining rice over the sauce, then layer the remaining zucchini slices on top, followed by the remaining tablespoon of olive oil. Finally, pour the rest of the creamy sauce over the top layer of zucchini, ensuring it coats the slices as much as possible.

For the crowning glory, sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the entire surface of the gratin. This will create a beautiful, golden-brown crust as it bakes. Cover the gratin dish tightly with aluminum foil. Place the dish in the preheated oven and bake for 30 minutes. After 30 minutes, carefully remove the foil and continue baking for another 20-25 minutes, or until the gratin is bubbling and the top is golden and irresistible. The zucchini should be tender, and the rice should be fully cooked and infused with all those wonderful flavors. 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 Julia Child Zucchini and Rice Gratin is a delightful way to celebrate the bounty of summer vegetables and a testament to the power of simple, well-executed cooking. Enjoy!

Conclusion:

There you have it – Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, a truly delightful dish that brings the rustic charm of French country cooking right into your kitchen. This gratin is fantastic because it transforms simple, seasonal ingredients like zucchini and rice into something wonderfully comforting and flavorful. The slow baking allows the flavors to meld beautifully, creating tender vegetables and perfectly cooked rice, all bound together with a rich, cheesy sauce. It’s a testament to how straightforward ingredients can create such elegant results, a hallmark of Julia Child’s culinary philosophy. This recipe is an absolute winner for a light yet satisfying side dish, or even as a vegetarian main course.

I highly encourage you to give this Julia Child’s Zucchini and Rice Gratin a try! It’s remarkably forgiving and the aroma as it bakes is simply divine. Serve it alongside grilled chicken or fish, or perhaps with a simple green salad for a complete meal. Don’t be afraid to experiment with variations – adding a pinch of nutmeg to the bécbeef hamel, a sprinkle of fresh herbs like thyme or parsley, or even a layer of thinly sliced tomatoes can add exciting new dimensions to this classic tian.

Frequently Asked Questions:

Can I make this gratin ahead of time?

Yes, absolutely! You can assemble the gratin a day in advance and store it covered in the refrigerator. You may need to add a few extra minutes to the baking time if cooking it straight from the fridge. This makes it a perfect dish for entertaining.

What kind of rice is best for this recipe?

While many types of rice will work, medium-grain rice like Arborio or a good quality long-grain white rice are often recommended. They tend to absorb the liquids well and provide a pleasing texture in the gratin. Avoid quick-cooking rice, as it can become mushy.

Is it possible to make this dairy-free?

It is! For a dairy-free version, you can substitute the butter with olive oil, use a plant-based milk for the bécbeef hamel (like unsweetened almond or soy milk), and opt for a good quality vegan cheese that melts well. The texture might be slightly different, but the flavors will still be wonderful.

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

A classic French gratin featuring thinly sliced zucchini layered with rice, onions, and a creamy Parmesan 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
   Thinly slice the zucchini. In a large bowl, toss the zucchini slices with 2 tablespoons of olive oil, salt, and pepper.
3. Step 3
   In a separate bowl, combine the uncooked rice, minced onions, minced garlic, and the remaining 3 tablespoons of olive oil. Season with salt and pepper.
4. Step 4
   To make the sauce, melt 1 tablespoon of butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Bring to a simmer, stirring, until thickened. Stir in 1/3 cup of the Parmesan cheese, salt, and pepper. Remove from heat.
5. Step 5
   Layer the zucchini and the rice mixture alternately in the prepared gratin dish, ending with a layer of zucchini. Drizzle the Parmesan sauce evenly over the top.
6. Step 6
   Sprinkle the remaining 1/3 cup of Parmesan cheese over the gratin.
7. Step 7
   Bake for 40-45 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.