Julia Child’s Zucchini Rice Gratin – Easy Tian Recipe

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its French homeland, is a dish that whispers of sun-drenched gardens and the comforting embrace of a well-loved kitchen. When I first encountered this recipe, I was immediately drawn to its simplicity and elegance, a hallmark of Julia’s genius. It’s easy to see why people adore this particular zucchini and rice gratin. It transforms humble summer squash and pantry staples into something truly extraordinary, a testament to the magic that happens when quality ingredients are treated with respect.

What makes this zucchini and rice gratin so special?

It’s the delicate layering, the subtle infusion of herbs and garlic, and the satisfying creamy texture that emerges from the oven, all bathed in a golden crust. This isn’t just a side dish; it’s a celebration of seasonal bounty and a delicious way to enjoy zucchini. I find myself returning to Julia Child’s Zucchini and Rice Gratin time and time again, especially when the zucchini starts to overflow in my garden. It’s a recipe that feels both rustic and refined, perfect for a casual weeknight dinner or a more elegant gathering.

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

There are some dishes that just embody comfort and elegance, and Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in France, is undoubtedly one of them. This isn’t your average casserole; it’s a sophisticated yet surprisingly simple dish that showcases the humble zucchini in a delightful way. The creamy rice, infused with garlic and onion, provides a perfect bed for tender, thinly sliced zucchini, all topped with a golden, cheesy crust. It’s the kind of dish that makes you feel like a culinary star, even if you’re just a home cook following Julia’s masterful instructions. I love how this gratin can be a wonderful side dish for grilled meats or poultry, or even a light and satisfying vegetarian main course when paired with a fresh salad. The subtle sweetness of the zucchini, the savory rice, and the salty Parmesan create a harmonious blend of flavors that is truly irresistible.

Let’s get our ingredients ready. The beauty of this recipe lies in its simplicity and the quality of its components.

Ingredients:

Now, let’s get cooking! Don’t be intimidated by the gratin – it’s quite straightforward and incredibly rewarding.

Preparing the Zucchini and Rice

1. The first step is to prepare the zucchini. Wash your zucchini thoroughly and then trim off the ends. You’ll want to slice them very thinly, about 1/8 inch thick. A mandoline slicer is your best friend here for achieving uniform slices, but a sharp knife and a steady hand will also work. The thinness is crucial for even cooking and that beautiful layered presentation. Don’t worry if they seem like a lot of zucchini; they will cook down considerably in the oven. Set these beautiful green discs aside.

2. Next, let’s get the rice ready. In a medium saucepan, combine the uncooked white rice with enough water to cover it generously (about 1 ½ cups). Bring this to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the rice is just tender and most of the water is absorbed. This should take about 15-20 minutes. You don’t want the rice to be mushy; it should still have a little bite to it, as it will continue to cook in the gratin. Once cooked, fluff the rice with a fork and set it aside to cool slightly.

Building the Creamy Base

3. Now, we’ll build the flavor base for our gratin. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and cook, stirring occasionally, until they are softened and translucent, about 5-7 minutes. Be careful not to brown them too much; we want a gentle sweetness. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

4. Sprinkle the all-purpose flour over the softened onions and garlic. Stir continuously for about 1-2 minutes, cooking out the raw flour taste. This is what will help thicken our sauce. Gradually whisk in the milk, a little at a time, stirring until the mixture is smooth and starts to thicken. You might need to add a bit more milk if the mixture becomes too thick. Season this creamy sauce generously with kosher salt and freshly ground black pepper. Stir in half of the grated Parmesan cheese (about 1/3 cup) until it’s melted and incorporated. This will form the luscious sauce that binds our gratin together.

Assembling and Baking the Gratin

5. It’s time to assemble our masterpiece! Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a shallow baking dish with the remaining 2 tablespoons of olive oil. Spread the cooked white rice evenly across the bottom of the prepared dish. Pour about half of the creamy onion and Parmesan sauce over the rice, gently distributing it. Now, arrange the thinly sliced zucchini over the rice in overlapping layers. You can arrange them in concentric circles, rows, or any pattern that pleases your eye; Julia was all about beautiful presentation! Season the zucchini layers with a little more salt and pepper as you go. Pour the remaining creamy sauce over the zucchini, ensuring it seeps down between the slices.

6. Finally, sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top of the gratin. Cover the dish loosely with aluminum foil. Bake for 30 minutes. Then, remove the foil and continue baking for another 20-30 minutes, or until the gratin is bubbling, the zucchini is tender when pierced with a fork, and the cheese on top is golden brown and slightly crisp. Let the gratin rest for about 5-10 minutes before serving. This resting period allows the flavors to meld and makes it easier to slice and serve. 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 simple elegance and delicious comfort. Its beauty lies in its humble ingredients transformed into something truly special through careful layering and baking. The tender zucchini melds perfectly with the fluffy rice, creating a satisfying texture and a subtly sweet, savory flavor profile that is utterly delightful. This recipe is a testament to the enduring appeal of classic French country cooking, offering a taste of rustic charm that feels both familiar and exciting. I wholeheartedly encourage you to give this Julia Child recipe a try; it’s a fantastic way to utilize seasonal zucchini and impress your family and friends with a dish that is both approachable and impressive.

For serving, this gratin is incredibly versatile. It makes a superb side dish to grilled meats, roasted chicken, or pan-seared fish. It can also stand on its own as a light vegetarian main course, perhaps accompanied by a crisp green salad. Don’t be afraid to experiment with variations! You could add a pinch of nutmeg for warmth, a sprinkle of fresh herbs like thyme or basil to the layers, or even incorporate a bit of finely diced onion or garlic into the rice mixture for an extra layer of flavor. The possibilities are endless, and each iteration promises to be a delicious success.

Frequently Asked Questions:

Can I make this zucchini and rice gratin ahead of time?

Yes, absolutely! You can assemble the gratin a day in advance. Cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, simply remove the plastic wrap and bake, likely adding a few extra minutes to the cooking time to account for it being chilled.

What kind of rice is best for this gratin?

While many types of rice will work, medium-grain white rice like Arborio or a standard long-grain white rice is often recommended. These varieties tend to cook up fluffy and absorb the flavors beautifully without becoming mushy. Avoid minute rice, as its texture won’t be ideal for this dish.

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

A common issue! To mitigate this, you can lightly salt the sliced zucchini and let it sit in a colander for about 30 minutes before layering. Pat it dry thoroughly with paper towels. This helps draw out excess moisture, ensuring a more cohesive and less watery finished product. Be sure to rinse off the salt before patting dry.

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

A flavorful gratin featuring thinly sliced zucchini layered with rice, onions, and cheese, baked to golden perfection.

Prep Time
25 Minutes

Cook Time
50 Minutes

Total Time
15 Minutes

Servings
6 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). Grease a gratin dish.
2. Step 2
   In a skillet, heat 3 tablespoons of olive oil over medium heat. Add minced onions and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant. Stir in the uncooked white rice and cook for another minute, stirring to coat the grains.
3. Step 3
   In a small saucepan, melt 1 tablespoon of olive oil over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, stirring constantly until the sauce thickens. Stir in 1/3 cup of the grated Parmesan cheese, salt, and pepper. Remove from heat.
4. Step 4
   Arrange half of the thinly sliced zucchini in overlapping layers in the prepared gratin dish. Season with salt and pepper. Spoon half of the rice and onion mixture evenly over the zucchini. Drizzle with 1 tablespoon of olive oil.
5. Step 5
   Repeat the layering process with the remaining zucchini, seasoning, and rice mixture. Pour the cheese sauce evenly over the top.
6. Step 6
   Sprinkle the remaining 1/3 cup of Parmesan cheese over the gratin. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the gratin is golden brown and bubbly, 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.