Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in French, is a dish that embodies pure comfort and delicious simplicity. This classic from the legendary chef isn’t just another way to use up garden zucchini; it’s an elegant yet unfussy masterpiece that I find myself returning to again and again. What makes this Julia Child’s Zucchini and Rice Gratin so beloved? It’s the magical way humble ingredients transform into something truly extraordinary. The creamy rice, tender zucchini, and a hint of cheese meld together under a golden crust, creating a symphony of textures and flavors that warms the soul. It’s the perfect side dish for everything from roasted chicken to a simple grilled fish, or even enjoyed as a light vegetarian main. I know you’ll fall in love with this delightful gratin just as I have.

Julia Child’s Zucchini and Rice Gratin: A Taste of Summer Sunshine

Ah, the humble zucchini. Often relegated to the side dish or the dreaded “zucchini bread,” this versatile squash truly shines in Julia Child’s Tian de Courgettes au Riz, or Zucchini and Rice Gratin. This dish is a wonderful celebration of summer’s bounty, transforming simple ingredients into a comforting and elegant gratin that’s perfect as a main course or a substantial side. Julia’s knack for elevating everyday vegetables is on full display here, creating a dish that is both rustic and refined. It’s a testament to her belief that good food, made with care, can bring immense joy.

This gratin offers a delightful textural contrast. The tender, yielding zucchini melds with the fluffy, cooked rice, all bound together by a light, cheesy sauce. The crispy, golden-brown topping provides the perfect counterpoint, making each bite a truly satisfying experience. It’s the kind of dish that fills your kitchen with a warm, inviting aroma and leaves you feeling utterly content. I find myself returning to this recipe year after year as soon as zucchini season hits its peak.

Ingredients:

Cooking Instructions

This dish is a beautiful example of how simple techniques can yield spectacular results. We’ll be building layers of flavor, starting with softening the aromatics and then creating a light bécbeef hamel-style sauce to bind everything together.

Preparing the Zucchini and Rice:

Begin extract by washing and trimming your zucchini. You can peel them if you prefer a smoother texture, but I often leave the skin on for added color and nutrients. Slice the zucchini into approximately 1/4-inch thick rounds. In a large pot, cook the 1/2 cup of uncooked white rice according to package directions until it is tender but still has a slight bite – al dente is perfect here. Drain the rice well and set aside. This step is crucial; overcooked rice will become mushy in the gratin.

Sautéing the Aromatics:

In a large skillet or Dutch oven, 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 8-10 minutes. You don’t want them to brown, just to become tender and sweet. Now, add the minced garlic and cook for another minute until fragrant, being careful not to burn it. The aroma at this stage is already wonderful!

Creating the Sauce Base:

Sprinkle the all-purpose flour over the softened onions and garlic. Stir well to coat everything, and cook for about 1-2 minutes, stirring constantly. This is called making a roux, and it helps to thicken our sauce and cook out the raw flour taste. Gradually whisk in the milk, about 1/4 cup at a time, stirring continuously to prevent lumps. Continue to cook and stir until the sauce thickens to a smooth, creamy consistency. If the sauce seems too thick, you can add a little more milk, a tablespoon at a time, until it reaches your desired consistency. Season this base generously with kosher salt and freshly ground black pepper. Stir in 1/3 cup of the grated Parmesan cheese until it’s melted and incorporated. This is the flavor foundation for our gratin.

Assembling the Gratin:

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a gratin dish or a similar-sized oven-safe baking dish with the remaining 2 tablespoons of olive oil. Now, it’s time to layer. You can do this in a couple of ways. My preferred method is to gently fold the cooked rice into the sauce mixture. Then, I alternate layers of the sliced zucchini and the rice mixture in the prepared dish. Ensure you distribute the zucchini and rice evenly. Alternatively, you can gently toss the zucchini, cooked rice, and sauce together in a bowl before transferring to the gratin dish. The goal is to have the sauce evenly coat all the ingredients.

Baking to Golden Perfection:

Once everything is in the dish, spread the remaining 1/3 cup of grated Parmesan cheese evenly over the top. This is what will give us that irresistible golden crust. Cover the gratin dish tightly with aluminum foil. This helps the zucchini and rice to steam and cook through evenly without the top burning. Bake for 30 minutes. After 30 minutes, carefully remove the aluminum foil and continue baking for another 20-25 minutes, or until the top is beautifully golden brown and the gratin is bubbly and tender when pierced with a fork. The aroma filling your kitchen at this point will be absolutely divine. 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. Enjoy this delightful taste of Julia’s kitchen!

Conclusion:

There you have it – Julia Child’s Zucchini and Rice Gratin, a dish that embodies her spirit of making French cuisine accessible and utterly delicious. This Tian de Courgettes au Riz is a testament to the beauty of simple, fresh ingredients transformed into something truly special. The combination of tender zucchini, creamy rice, and a savory cheesy topping creates a comforting and elegant side dish or even a light main course that’s sure to impress. It’s the perfect way to celebrate the bounty of summer vegetables and bring a touch of classic French charm to your table.

I truly hope you’ll give this wonderful Julia Child recipe a try. Its adaptability means you can make it your own, and its inherent deliciousness guarantees a happy outcome. Serve it alongside roasted chicken, grilled fish, or as part of a larger vegetarian feast. Don’t be afraid to experiment with different cheeses or herbs to put your personal stamp on this delightful gratin.

Frequently Asked Questions:

Can I make this gratin ahead of time?

Yes, you absolutely can! You can assemble the gratin up to a day in advance. Cover it tightly and refrigerate. When ready to bake, allow it to sit at room temperature for about 20-30 minutes before placing it in the oven. You might need to add a few extra minutes to the baking time.

What other vegetables can I add to this zucchini gratin?

This is where the fun begin extracts! While zucchini is the star, you can certainly incorporate other summer vegetables. Thinly sliced tomatoes, bell peppers, or even a layer of thinly sliced potatoes would be wonderful additions. Just ensure they are sliced thinly to ensure even cooking.

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

To prevent excess moisture, it’s a good idea to lightly salt your thinly sliced zucchini and let it sit in a colander for about 30 minutes. Gently press out any released liquid before layering it into your gratin dish. This simple step will help achieve a beautifully cohesive and not watery Tian de Courgettes au Riz.

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

A classic French gratin featuring thinly sliced zucchini layered with rice, onions, garlic, and a creamy Parmesan cheese sauce, baked until tender and golden.

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 with 1 tablespoon of olive oil.
2. Step 2
   Cook the rice according to package directions until al dente. Drain 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
   Sprinkle the flour over the onion and garlic mixture. Cook, stirring, for 1 minute. Gradually whisk in the milk, stirring constantly, until a smooth sauce forms. Season with salt and pepper. Remove from heat and stir in 1/3 cup of the grated Parmesan cheese.
5. Step 5
   Slice the zucchini thinly, about 1/8-inch thick. In the same skillet (no need to wash), add the remaining 1 tablespoon of olive oil and quickly sauté the zucchini slices in batches until slightly tender, about 2-3 minutes per batch. Season with salt and pepper.
6. Step 6
   Assemble the gratin: Spread half of the cooked rice evenly in the prepared gratin dish. Layer half of the sautéed zucchini slices over the rice. Pour half of the cheese sauce over the zucchini. Repeat the layers with the remaining rice, zucchini, and sauce.
7. Step 7
   Sprinkle the remaining 1/3 cup of grated Parmesan cheese over the top. Bake for 30-40 minutes, or until bubbly and golden brown on top.
8. Step 8
   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.