Julia Child Zucchini Rice Gratin – Easy Classic Recipe

Julia Child’s Zucchini and Rice Gratin, also known as Tian de Courgettes au Riz, is a dish that whispers of sun-drenched Provençal gardens and the comforting embrace of a hearty, yet elegant meal. It’s no wonder this delightful creation has captured the hearts of home cooks for generations. This particular recipe, perfected by the incomparable Julia Child, transforms humble zucchini and rice into something truly extraordinary. What makes it so beloved? It’s the perfect harmony of tender, slightly sweet zucchini ribbons intertgrape juiced with fluffy rice, all bathed in a creamy, savory sauce and baked to golden perfection. It’s a testament to simple ingredients elevated by masterful technique, proving that even the most straightforward vegetables can become the star of the show. The subtly nutty flavor of the rice, the fresh pop of the zucchini, and that irresistible cheesy crust – it’s a symphony for the palate that’s surprisingly easy to recreate in your own kitchen.

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

Ah, Julia Child! Her name alone conjures images of joyful cooking and delicious, approachable French cuisine. Today, we’re diving into one of her less frequently celebrated, yet utterly delightful, recipes: the Zucchini and Rice Gratin, or Tian de Courgettes au Riz. This dish is a beautiful testament to simple ingredients transformed into something truly special. It’s rustic, comforting, and showcases the humble zucchini in a way that’s far more exciting than simply sautéing it. The creamy rice, bound with a light bécbeef hamel and studded with tender zucchini and savory Parmesan, creates a truly satisfying side dish or even a light main course. It’s the kind of dish that feels both elegant and wonderfully down-to-earth, exactly like Julia herself.

This gratin is surprisingly easy to assemble, making it perfect for a weeknight dinner or an impressive addition to a weekend spread. The layering is key, allowing each ingredient to shine while contributing to the overall harmonious flavor profile. Let’s gather our ingredients and get started on this culinary adventure!

Ingredients:

Preparing the Vegetables

Our first step is to get our zucchini ready. For this recipe, it’s best to choose medium-sized zucchini, as they tend to have fewer seeds and a firmer texture. We’ll begin extract by washing the zucchini thoroughly. Then, slice them into thin rounds, about 1/8 to 1/4 inch thick. Don’t worry about peeling them; the skin adds a lovely color and texture to the finished dish. As you slice them, place the zucchini rounds in a colander set over a bowl. Sprinkle them generously with kosher salt. This salting process is crucial for drawing out excess moisture from the zucchini. If we skip this, our gratin can end up watery. Let them sit for at least 30 minutes, or even up to an hour. You’ll see beads of water forming on the surface – that’s exactly what we want! After the resting period, gently pat the zucchini dry with paper towels to remove any remaining moisture. This step ensures a beautifully cooked gratin with distinct layers, rather than a mushy mess.

Cooking the Rice and Aromatics

While the zucchini is resting, we’ll turn our attention to the rice and the flavorful base. 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, and simmer until the water is absorbed and the rice is just tender, about 15-18 minutes. Avoid overcooking the rice at this stage; it will continue to cook in the oven. Once cooked, fluff the rice with a fork and set it aside. In a separate large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and cook them, stirring occasionally, until they are softened and translucent, about 5-7 minutes. You don’t want them to brown too much, just to become sweet and tender. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. This aromatic base will infuse our gratin with wonderful flavor.

Creating the Bécbeef hamel Binder

Now, it’s time to create the creamy binder that will hold our gratin together. Sprinkle the 2 tablespoons of all-purpose flour over the softened onions and garlic in the skillet. Stir this mixture constantly for about 1-2 minutes, allowing the flour to cook slightly and form a paste, known as a roux. This cooking step helps to eliminate any raw flour taste. Gradually whisk in the 1/2 cup of milk, a little at a time, ensuring it incorporates smoothly into the roux without lumps. Continue to cook, stirring constantly, until the sauce thickens to a consistency that coats the back of a spoon. You might need to add a touch more milk if it becomes too thick. Season this bécbeef hamel sauce with kosher salt and freshly ground black pepper to your liking. Taste and adjust as needed – this sauce is the backbone of our gratin’s flavor.

Assembling the Gratin

Preheat your oven to 375°F (190°C). Lightly grease a shallow baking dish or gratin dish with a little of the remaining olive oil. We’re going to layer our ingredients to create a beautiful visual and textural experience. Begin extract by spreading about half of the cooked rice evenly over the bottom of the prepared baking dish. Next, arrange about half of the salted and patted-dry zucchini slices over the rice in an overlapping layer. Drizzle about half of the bécbeef hamel sauce evenly over the zucchini. Sprinkle half of the grated Parmesan cheese over the sauce. Repeat the layers: the remaining rice, the remaining zucchini slices, the remaining bécbeef hamel sauce, and finally, the remaining Parmesan cheese. Drizzle the remaining 2 tablespoons of olive oil over the top of the gratin. This final drizzle of oil will help create a lovely golden crust.

Baking to Golden Perfection

Once assembled, cover the baking dish tightly with aluminum foil. Place the gratin in the preheated oven and bake for 30 minutes. This initial covered baking period allows the flavors to meld and the zucchini to become tender without drying out. After 30 minutes, carefully remove the aluminum foil. Continue to bake for another 20-30 minutes, or until the gratin is golden brown and bubbly. You should see the cheese on top starting to melt and caramelize beautifully. The zucchini should be tender when pierced with a fork, and the rice should be fully cooked and creamy. If you notice the top browning too quickly, you can loosely tent it with foil again. Once it’s done, let the gratin rest for about 5-10 minutes before serving. This resting period allows the gratin to set slightly, making it easier to serve neat portions and for the flavors to settle. Serve warm as a delightful side dish or a light vegetarian main course. Enjoy this taste of Julia Child’s timeless culinary wisdom!

Conclusion:

There you have it – Julia Child’s Zucchini and Rice Gratin, a testament to her ability to elevate simple ingredients into something truly magnificent. This dish is a wonderful example of rustic French cooking at its finest, offering a delightful balance of tender zucchini, perfectly cooked rice, and a rich, cheesy topping. It’s incredibly versatile, making it a fantastic side dish for grilled meats, roasted chicken, or even as a satisfying vegetarian main course with a fresh green salad. Don’t be afraid to experiment with variations; adding a sprinkle of fresh herbs like chives or parsley, a pinch of nutmeg, or even some finely diced onion or garlic before baking can introduce exciting new flavor dimensions.

I truly encourage you to give this Julia Child’s Zucchini and Rice Gratin a try. It’s a rewarding recipe that’s sure to become a staple in your kitchen. The aroma that fills your home as it bakes is simply divine, and the resulting taste is comforting and utterly delicious.

Frequently Asked Questions:

Can I use a different type of rice?

While Arborio or medium-grain rice works best for its creamy texture, you could experiment with other short or medium-grain rices. Long-grain rice might not yield the same desirable creaminess, but it would still be edible.

What if I don’t have Gruyère cheese?

Gruyère offers a wonderful nutty flavor, but you can substitute it with other good melting cheeses like Swiss, Emmental, or even a sharp cheddar for a slightly different, but still delicious, result. A combination of cheeses can also be very tasty!

How long does the gratin keep?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The texture may change slightly upon reheating, becoming a bit softer.

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

A savory gratin featuring tender zucchini layered with fluffy rice and a creamy, cheesy sauce, inspired by Julia Child’s French culinary expertise.

Prep Time
25 Minutes

Cook Time
40 Minutes

Total Time
5 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 and freshly ground black pepper, to taste

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Lightly oil a 9×13 inch baking dish.
2. Step 2
   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced onions and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Step 3
   Add the uncooked white rice to the skillet with the onions and garlic. Stir to coat the rice with the oil and cook for 1-2 minutes, toasting it lightly.
4. Step 4
   Sprinkle the flour over the rice mixture and stir well to combine. Gradually whisk in the milk, stirring constantly, until a thick sauce forms. Season with salt and pepper. Remove from heat. Stir in 1/3 cup of the grated Parmesan cheese.
5. Step 5
   Arrange the thinly sliced zucchini in overlapping layers in the prepared baking dish. Pour the rice and onion mixture evenly over the zucchini.
6. Step 6
   Drizzle the remaining 3 tablespoons of olive oil over the top. Sprinkle with the remaining 1/3 cup of grated Parmesan cheese. Season with additional salt and pepper, if desired.
7. Step 7
   Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, or until the gratin is bubbly and lightly golden brown. Let stand for 10 minutes before serving.

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.