Julia Child’s Zucchini Rice Gratin Delicious Tian

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its origin extractal French, is more than just a side dish; it’s a taste of culinary history and pure comfort. This delightful creation from the legendary Julia Child embodies her philosophy of approachable yet elegant cooking, making it a cherished recipe for home cooks everywhere. What makes this Julia Child’s Zucchini and Rice Gratin so utterly irresistible? It’s the harmonious marriage of tender zucchini slices, fluffy rice, and a rich, creamy sauce, all baked to golden perfection. This dish transforms humble ingredients into something truly spectacular, perfect for a weeknight family dinner or an impressive addition to a festive spread. It’s a testament to how simple elements, prepared with a little love and Julia’s guidance, can create magic in the kitchen.

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

Ah, the humble zucchini! Often relegated to a side dish or a summer afterthought, it truly shines in this classic French preparation from the inimitable Julia Child. Her “Tian de Courgettes au Riz,” or Zucchini and Rice Gratin, is a testament to how simple ingredients, treated with care and a touch of French technique, can transform into something truly elegant and delicious. This dish is wonderfully versatile – it can be a light main course, a substantial side dish for grilled meats or fish, or even a delightful vegetarian option. The combination of tender, thinly sliced zucchini, fluffy rice, and a savory, cheesy sauce is simply irresistible. I always find myself drawn back to this recipe when I have an abundance of zucchini from the garden or farmer’s market, and it never disappoints.

Ingredients:

Preparing the Vegetables and Rice

The foundation of this gratin lies in careful preparation. First, we need to tackle the zucchini. Wash your zucchini thoroughly and trim off the ends. For this recipe, it’s crucial to slice the zucchini as thinly and uniformly as possible. A mandoline slicer is your best friend here, as it will ensure consistent thickness, which is key for even cooking. If you don’t have a mandoline, a very sharp knife and a steady hand will do the trick, though it will require more time and patience. Aim for slices about 1/8-inch thick. Once sliced, you can lightly salt the zucchini and let it sit in a colander for about 15-20 minutes. This step draws out some of the excess moisture, preventing the gratin from becoming watery and ensuring a more cohesive dish. After the resting period, gently pat the zucchini slices dry with paper towels.

While the zucchini is resting, we’ll prepare the rice. In a small saucepan, combine the 1/2 cup of uncooked white rice with 1 cup of water (or follow the package directions for your specific rice, as water ratios can vary). Bring it to a boil, then reduce the heat to low, cover, and simmer until the rice is just tender but still has a slight bite to it – we don’t want mushy rice. This is often referred to as “al dente” for rice. Once cooked, fluff it with a fork and set it aside.

Building the Flavor Base

Now, let’s create the savory base that will bind all our ingredients together. In a medium saucepan, 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. We’re not looking for browning here, just a gentle softening to release their sweetness. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Next, we’ll incorporate the flour to create a roux, which will thicken our sauce. Sprinkle the 2 tablespoons of all-purpose flour over the onions and garlic. Stir constantly for about 1-2 minutes, allowing the flour to cook and lose its raw taste. This is the start of our bécbeef hamel-like sauce. Gradually whisk in the milk, a little at a time, ensuring it’s fully incorporated before adding more. Continue whisking until the sauce thickens to a smooth, creamy consistency. It should coat the back of a spoon nicely. Season generously with kosher salt and freshly ground black pepper. Taste and adjust the seasoning as needed. Remember, the Parmesan will add saltiness, so be mindful of that. Stir in 1/3 cup of the grated Parmesan cheese until it’s melted and well combined. Remove the sauce from the heat.

Assembling and Baking the Gratin

Now for the fun part – assembling the tian! Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a 9×13-inch baking dish with the remaining 2 tablespoons of olive oil.

In a large bowl, combine the drained and dried zucchini slices with the cooked white rice. Add the prepared sauce and gently toss everything together until the zucchini and rice are evenly coated. You want to ensure every morsel gets a good layer of that delicious sauce. Season with a little more salt and pepper if you think it’s necessary.

Carefully transfer the mixture into your prepared gratin dish, spreading it out evenly. Try to arrange the zucchini slices in an appealing pattern if you’re feeling artistic, though it’s not essential for flavor. The important thing is to have a relatively even layer.

Finally, sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top of the gratin. This will create a lovely golden-brown crust as it bakes.

Place the gratin dish in the preheated oven and bake for 30-40 minutes, or until the gratin is bubbly around the edges and the top is golden brown and enticing. If the top starts to brown too quickly before the gratin is heated through, 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 gratin to set slightly, making it easier to serve. Enjoy this delightful taste of French country cooking!

Conclusion:

There you have it – a delightful journey into Julia Child’s Zucchini and Rice Gratin, also known as Tian de Courgettes au Riz. This recipe is truly a testament to the beauty of simple, quality ingredients coming together in perfect harmony. What makes this dish so great is its elegant simplicity, allowing the fresh flavors of zucchini and the comforting texture of rice to shine. It’s a wonderfully forgiving dish, perfect for both novice and experienced cooks looking to create something truly special. The subtle aroma as it bakes, filling your kitchen with warmth and promise, is an experience in itself.

We highly recommend serving this Julia Child’s Zucchini and Rice Gratin as a stunning side dish to roasted chicken or grilled fish, or even as a light and satisfying vegetarian main course alongside a crisp green salad. For variations, feel free to incorporate other summer vegetables like thinly sliced tomatoes or bell peppers. A sprinkle of fresh herbs like thyme or parsley stirred into the rice mixture before baking adds another layer of flavor. Don’t be afraid to experiment with different cheeses, perhaps a touch of Gruyère for a nuttier profile. I wholeheartedly encourage you to give this classic recipe a try; it’s a dish that’s sure to become a cherished favorite in your culinary repertoire.

Frequently Asked Questions:

Can I make this gratin ahead of time?

Absolutely! You can assemble the gratin a day in advance and refrigerate it. Before baking, let it sit at room temperature for about 30 minutes to ensure even cooking. You might need to add a few extra minutes to the baking time.

What kind of rice works best for this recipe?

While Julia Child often used long-grain white rice, you can also have success with Arborio rice for a creamier texture, or even brown rice for a nuttier flavor and added fiber, though you’ll likely need to adjust the cooking time for the rice.

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

A classic French gratin featuring thinly sliced zucchini layered with a creamy rice mixture, baked to golden perfection.

Prep Time
30 Minutes

Cook Time
1 Hours

Total Time
30 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 into rounds. In a bowl, toss the zucchini with 2 tablespoons of olive oil, salt, and pepper.
2. Step 2
   Cook the white rice according to package directions. Drain and set aside.
3. Step 3
   In a skillet, heat 2 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 the flour into the onion mixture and cook for 1 minute. Gradually whisk in milk, starting with about 1/4 cup, and cook until thickened. Add more milk as needed to reach a creamy sauce consistency. Season with salt and pepper. Stir in 1/3 cup of the grated Parmesan cheese.
5. Step 5
   Combine the cooked rice with the onion-cheese sauce and mix well.
6. Step 6
   Arrange alternating layers of zucchini slices and the rice mixture in a greased gratin dish or baking dish. Drizzle the remaining 1 tablespoon of olive oil over the top.
7. Step 7
   Sprinkle the remaining 1/3 cup of Parmesan cheese over the top. Cover with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes, or until the top is golden brown 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.