Julia Child Zucchini Rice Gratin – Easy French Recipe

Julia Child’s Zucchini and Rice Gratin, also known as Tian de Courgettes au Riz, is a dish that whispers of sun-drenched gardens and comforting hearths. This classic from the beloved chef is more than just a way to use up a summer’s bounty of zucchini; it’s a testament to simple ingredients elevated to culinary artistry. We all adore Julia Child’s recipes because they bring a sense of approachable elegance to our kitchens, and this Zucchini and Rice Gratin is no exception. What makes this particular dish so special is its ingenious simplicity, a harmonious blend of tender zucchini, perfectly cooked rice, and a creamy, savory sauce that bakes into a golden, bubbling masterpiece. It’s the kind of dish that feels both rustic and refined, perfect for a casual weeknight meal or a delightful addition to a more festive spread. Get ready to fall in love with this comforting embrace on a plate!

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

There are few culinary icons as beloved and inspiring as Julia Child. Her passion for French cooking, her approachable demeanor, and her ability to demystify even the most complex dishes have made her a legend. Today, we’re diving into one of her simpler yet incredibly satisfying recipes: Zucchini and Rice Gratin, or Tian de Courgettes au Riz. This dish is a beautiful testament to how humble ingredients can be transformed into something truly elegant and delicious. It’s the perfect way to utilize a bounty of zucchini, and its comforting, cheesy goodness makes it a wonderful side dish or even a light main course.

This gratin is not just about assembling ingredients; it’s about building layers of flavor and texture. The zucchini softens beautifully, the rice provides a subtle, creamy base, and the cheesy, golden-brown topping is simply irresistible. It’s a dish that feels special enough for company but is easy enough for a weeknight.

Ingredients:

Cooking Instructions:

1. Preparing the Zucchini and Rice: The first step is to get our zucchini ready. Wash your zucchini thoroughly and trim off the ends. You can peel them if you prefer, but I find leaving the skin on adds a lovely bit of color and texture. The key here is to slice the zucchini thinly and uniformly. Aim for slices about 1/8-inch thick. You can use a mandoline for this if you have one, but a sharp knife and a steady hand will do the job beautifully. It’s important for them to be consistent so they cook evenly. In a separate bowl, cook the white rice according to package directions. For this recipe, it’s best to cook it just until it’s tender but still holds its shape; we don’t want mushy rice. Once cooked, set the rice aside.

2. Sautéing the Aromatics: Now, let’s build our flavor base. In a large skillet, heat about 3 tablespoons of the olive oil over medium heat. Add the minced onions and sauté them until they are soft and translucent, which should take about 8-10 minutes. We’re not looking for them to brown, just to soften and become sweet. Then, add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it. Once the onions and garlic are ready, remove them from the skillet and set them aside.

3. Creating the Bécbeef hamel Sauce: This is where our gratin gets its creamy richness. In the same skillet (no need to wash it), melt the remaining 2 tablespoons of olive oil over medium heat. Whisk in the all-purpose flour and cook for about 1 to 2 minutes, stirring constantly. This is called making a roux, and it will help thicken our sauce. Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to cook and stir until the sauce thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes. Season this bécbeef hamel sauce generously with kosher salt and freshly ground black pepper. Remember, this sauce will coat the other ingredients, so it needs to have a good amount of seasoning. Stir in half of the grated Parmesan cheese into the sauce until it’s melted and well combined.

4. Assembling the Tian: It’s time to bring all our beautiful components together. Lightly grease a gratin dish or a shallow baking dish (about 9×13 inches is usually a good size). Spread the cooked white rice evenly over the bottom of the prepared dish. This forms the first layer of our gratin. Next, arrange the thinly sliced zucchini slices over the rice. You can do this in an overlapping pattern, creating a visually appealing layer. Scatter the sautéed onions and garlic evenly over the zucchini. Now, pour the creamy bécbeef hamel sauce over the entire assembly, making sure it gets into all the nooks and crannies. This will help everything cook together and become wonderfully tender.

5. Baking and Finishing: Sprinkle the remaining Parmesan cheese evenly over the top of the gratin. At this point, you can add a final flourish of freshly ground black pepper. Place the gratin dish in a preheated oven at 375°F (190°C). Bake for approximately 30-40 minutes, or until the top is golden brown and bubbly, and the zucchini is tender. You should be able to easily pierce the zucchini with a fork. If the top starts to brown too quickly, you can loosely tent it with aluminum foil. Let the gratin rest for about 5-10 minutes after removing it from the oven before serving. This allows the flavors to meld and the dish to set slightly, making it easier to serve. This Julia Child masterpiece is a delightful way to showcase the simple goodness of zucchini and rice, creating a dish that is both rustic and refined. Enjoy!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is a truly delightful and surprisingly simple dish that embodies the rustic elegance so characteristic of her cooking. Its beauty lies in its straightforward preparation, allowing the fresh, seasonal flavors of zucchini and the comforting creaminess of rice to shine. This gratin offers a wonderful balance of textures – tender zucchini layered with perfectly cooked rice, all bound together in a savory, cheesy sauce. It’s the kind of dish that feels both nourishing and special, perfect for a weeknight family meal or an impressive addition to a dinner party.

We highly recommend giving this Julia Child recipe a try. It’s a testament to how humble ingredients can be transformed into something truly memorable. Experiment with different cheeses, or add a pinch of nutmeg for an extra layer of warmth. Serve it as a vegetarian main course, or as a hearty side dish alongside grilled chicken, fish, or roasted lamb. The versatility of this Tian de Courgettes au Riz makes it a valuable addition to any home cook’s repertoire. Don’t be intimidated by the French name; it’s a welcoming and rewarding dish that will undoubtedly become a favorite.

Frequently Asked Questions:

What kind of rice is best for this gratin?

While many types of rice will work, medium-grain white rice, like Arborio or Carnaroli (often used for risotto), tends to yield the creamiest texture when cooked within the gratin. Long-grain rice can also be used, but may result in a slightly less cohesive dish.

Can I prepare this gratin ahead of time?

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

What are some good vegetarian additions or substitutions?

This dish is already wonderfully vegetarian! For added depth, consider incorporating sautéed mushrooms, roasted bell peppers, or a sprinkle of fresh herbs like parsley or chives before baking. You could also swap out some of the zucchini for thinly sliced yellow squash for a beautiful visual contrast and a slightly different flavor profile.

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

A savory gratin featuring tender zucchini layered with rice and baked to a golden brown.

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
   In a saucepan, cook the rice according to package directions. 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 another minute until fragrant.
4. Step 4
   Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute. Gradually whisk in the milk until a smooth sauce forms. Season with salt and pepper. Stir in 1/3 cup of the grated Parmesan cheese. Remove from heat.
5. Step 5
   Lightly oil a baking dish with the remaining 2 tablespoons of olive oil. Arrange a layer of zucchini slices in the bottom of the dish. Scatter half of the cooked rice over the zucchini. Spoon half of the onion-milk sauce over the rice.
6. Step 6
   Repeat the layering with the remaining zucchini, rice, and sauce. Sprinkle the remaining 1/3 cup of Parmesan cheese evenly over the top.
7. Step 7
   Bake for 40-50 minutes, or until the gratin is bubbly and golden brown on top. 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.