Julia Child’s Zucchini Rice Gratin – Rustic French Comfort

Julia Child’s Zucchini and Rice Gratin (Tian de Courgettes au Riz) is more than just a recipe; it’s an invitation to experience the rustic elegance of Provençal cooking, as interpreted by our beloved Julia. This dish, a delightful marriage of tender zucchini, fluffy rice, and a savory cheesy topping, has a way of warming the soul and impressing even the most discerning palates. It’s a testament to Julia’s genius for making French classics approachable and utterly delicious for home cooks. What truly makes this zucchini and rice gratin special is its deceptively simple yet profoundly satisfying flavor profile. The subtle sweetness of the zucchini melds beautifully with the comforting grain, all brought together by a golden-brown, bubbling crust that promises pure culinary joy. It’s the perfect side dish or even a light main, embodying the spirit of abundance and good food that was so central to Julia Child’s culinary philosophy.

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

Ah, Julia Child. Just hearing her name evokes a sense of warmth, a touch of French culinary magic, and a whole lot of deliciousness. Today, we’re diving into one of her more rustic yet utterly satisfying dishes: the Zucchini and Rice Gratin, or as the French would say, Tian de Courgettes au Riz. This is a dish that celebrates the humble zucchini, transforming it into something truly special with the comforting embrace of rice and cheese. It’s the kind of dish that feels both elegant enough for a dinner party and comforting enough for a weeknight supper.

This gratin is a testament to Julia’s philosophy of using good ingredients and treating them with respect. It’s not overly complicated, but the careful layering and the slow baking allow the flavors to meld beautifully. The zucchini, when cooked just right, becomes tender and sweet, and the rice provides a delightful textural contrast. And of course, Parmesan cheese. Julia knew the power of a good grating of Parmesan, and it’s the perfect finishing touch here, creating a golden, bubbling crust.

The beauty of this dish also lies in its versatility. While the recipe as written is a perfect starting point, you can easily adapt it. Perhaps add a sprinkle of fresh herbs like thyme or parsley before baking, or even a touch of garlic powder to the rice mixture if you’re feeling adventurous. But for now, let’s stick to Julia’s classic interpretation. It’s a wonderful way to use up a summer bounty of zucchini, or simply to create a comforting and flavorful side dish or light main course.

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:

This gratin comes together in a few thoughtful steps, and I find it helpful to break it down to ensure everything is perfect.

1. Preparing the Zucchini:

   Start by preparing your zucchini. You’ll want to wash them thoroughly and then trim off the ends. For this recipe, I like to cut the zucchini into thin rounds, about 1/8 to 1/4 inch thick. You can use a mandoline for perfectly uniform slices, which really makes for a beautiful presentation, but a sharp knife and a steady hand will do just fine. Don’t worry too much about perfect uniformity; the rustic charm is part of its appeal. After slicing, it’s a good idea to lightly salt the zucchini slices and let them sit in a colander for about 15-20 minutes. This step is crucial for drawing out excess moisture. You’ll be surprised how much water releases! Gently pat the zucchini dry with paper towels after they’ve rested. This prevents your gratin from becoming watery.

2. Cooking the Rice and Aromatics:

   While the zucchini is sweating, let’s get the base for our gratin going. In a medium saucepan, combine the 1/2 cup of uncooked white rice with 1 cup of water and a pinch of salt. 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. You don’t want it fully cooked; it will finish cooking in the oven. Remove the rice from the heat and set it aside, fluffing it gently with a fork. In a separate, large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and cook them slowly, stirring occasionally, until they are softened and translucent, about 8-10 minutes. This slow sautéing brings out their natural sweetness. Then, add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.

3. Creating the Sauce Base:

   Now, let’s build a simple yet flavorful sauce. To the skillet with the softened onions and garlic, sprinkle in the 2 tablespoons of all-purpose flour. Stir it well with the onions and garlic, cooking for about 1 minute. This step, called making a roux, helps to thicken the sauce and adds a lovely depth of flavor. Gradually whisk in the 1/2 cup of milk, a little at a time, stirring constantly to avoid lumps. Continue to cook, stirring, until the sauce thickens to a smooth, creamy consistency. It should coat the back of a spoon. Season this sauce generously with kosher salt and freshly ground black pepper. Taste and adjust the seasoning as needed – this is where you really build the flavor foundation for your gratin.

4. Assembling the Gratin:

   Now comes the satisfying part: assembling the gratin! Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or an oven-safe baking dish (about 9×13 inches) with the remaining 2 tablespoons of olive oil. In a large bowl, gently combine the fluffed, partially cooked rice with about half of the grated Parmesan cheese, and about half of the onion and garlic sauce you just made. Stir gently to distribute evenly. Then, in a separate bowl, toss the prepared zucchini slices with the remaining onion and garlic sauce. You want to lightly coat each slice. Now, begin layering. Start with a layer of the seasoned rice mixture at the bottom of your prepared dish. Then, arrange a layer of the sauced zucchini slices over the rice. You can overlap them slightly for a more appealing look. Repeat the layers, finishing with a layer of zucchini on top.

5. Baking to Golden Perfection:

   Once everything is beautifully layered, sprinkle the remaining Parmesan cheese evenly over the top of the zucchini. This is what will give you that irresistible golden-brown, crispy crust. Cover the gratin dish tightly with aluminum foil. Place it in the preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and continue baking for another 20-30 minutes, or until the zucchini is tender, the gratin is bubbling around the edges, and the cheese on top is beautifully golden and slightly crisp. The exact baking time will depend on your oven and the thickness of your zucchini slices. To check for doneness, you can gently insert a knife into the gratin; it should pass through the zucchini with little resistance. Let the gratin rest for about 5-10 minutes before serving. This allows the flavors to settle and makes it easier to serve. It’s absolutely divine served warm!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as she knew it, is a truly delightful dish that embodies the spirit of simple, yet elegant, home cooking. Its beauty lies in its straightforward preparation and the way it transforms humble ingredients into something truly special. The tender zucchini, infused with savory flavors and bound together by creamy rice, creates a comforting and satisfying experience that’s perfect for any occasion. Whether you’re looking for a flavorful side dish or a light vegetarian main, this gratin is sure to impress.

This recipe is wonderfully versatile. It shines as a accompaniment to roasted chicken or grilled fish, or it can stand proudly on its own as a vegetarian centerpiece, perhaps with a fresh green salad. For a touch of indulgence, consider adding a sprinkle of Gruyere cheese over the top before baking for an extra layer of cheesy goodness. Don’t be afraid to experiment with your own additions! A pinch of dried herbs like thyme or marjoram, a dash of nutmeg, or even a small amount of finely chopped onion sautéed with the rice can add intriguing nuances.

I truly encourage you to give Julia Child’s Zucchini and Rice Gratin a try. It’s a testament to her culinary wisdom and a recipe that will undoubtedly become a cherished addition to your repertoire. Enjoy the process and savor the delicious results!

Frequently Asked Questions:

Can I make this 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 serve, allow it to come to room temperature for about 30 minutes before baking, and you may need to add a few extra minutes to the baking time to ensure it’s heated through.

What kind of rice is best for this gratin?

While medium-grain white rice like Arborio or Carnaroli works beautifully and adds a lovely creaminess, you can also use other types of rice. If you opt for a long-grain rice like Basmati or Jasmine, you might want to reduce the liquid slightly as they absorb less moisture. The key is to cook the rice until it’s just tender but still has a slight bite before incorporating it into the gratin.

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

A classic French gratin featuring thinly sliced zucchini and tender rice baked in a flavorful sauce, perfect as a side dish.

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). Thinly slice the zucchini.
2. Step 2
   Cook the rice according to package directions. Drain well and set aside.
3. Step 3
   In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced onions and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
4. Step 4
   Stir in the flour and cook for 1 minute, then gradually whisk in the milk until the sauce thickens. Season with salt and pepper. Stir in 1/3 cup of the Parmesan cheese.
5. Step 5
   In a lightly oiled gratin dish (about 9×13 inches), arrange a layer of sliced zucchini, followed by a layer of cooked rice. Repeat layers until all ingredients are used. Drizzle with the remaining 2 tablespoons of olive oil.
6. Step 6
   Pour the prepared sauce evenly over the zucchini and rice. Sprinkle the remaining 1/3 cup of Parmesan cheese over the top.
7. Step 7
   Bake for 40-45 minutes, or until the zucchini is tender and the top is golden brown and bubbly. Let stand for 5-10 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.