Julia Child’s Zucchini Rice Gratin Recipe

Julia Child’s Zucchini and Rice Gratin, also known as Tian de Courgettes au Riz, is a dish that has captured the hearts and palates of home cooks for decades. There’s something undeniably comforting and elegant about this layered masterpiece. What makes this particular Julia Child recipe so beloved is its perfect balance of simple, fresh ingredients elevated to something truly special through her masterful technique. It’s a testament to her philosophy that even the most humble vegetables can become extraordinary with a little care and attention. The tender zucchini, infused with aromatic herbs and nestled alongside creamy rice, then baked to a golden, bubbling perfection, creates a dish that’s both rustic and refined. It’s the kind of side dish that makes any meal feel like a celebration, a true taste of French countryside charm right in your own kitchen.

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

Julia Child, the legendary grande dame of French cooking, possessed a remarkable tnon-alcoholic alent for transforming simple ingredients into extraordinary dishes. Her “Tian de Courgettes au Riz,” or Zucchini and Rice Gratin, is a perfect testament to this philosophy. This dish, often found in her extensive repertoire, showcases the humble zucchini and rice in a surprisingly elegant and comforting way. It’s a dish that whispers of summer gardens and cozy autumn evenings, versatile enough to serve as a delightful side or a light vegetarian main. The beauty of this gratin lies in its straightforward preparation and the way the flavors meld together in the oven, creating a harmonious blend of creamy rice, tender zucchini, and a wonderfully savory, cheesy crust. I’ve always found a certain joy in recreating Julia’s recipes, feeling a connection to her passion for good food and the art of cooking. This zucchini and rice gratin is no exception; it’s a comforting embrace in a dish.

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:

To begin extract our culinary journey with Julia’s Zucchini and Rice Gratin, let’s gather our ingredients and prepare them with care. The foundation of this dish is the zucchini, which needs to be handled so it doesn’t release too much excess water during cooking.

1.

Preparing the Zucchini

The first step is to prep our zucchini. Wash them thoroughly and then slice them thinly, aiming for about 1/8-inch thickness. A mandoline is excellent for achieving uniform slices, but a sharp knife works just as well if you’re careful. Once sliced, place the zucchini in a colander set over a bowl. Sprinkle generously with kosher salt and let them sit for at least 30 minutes. This salting process is crucial; it draws out excess moisture from the zucchini, preventing your gratin from becoming watery and ensuring a more concentrated flavor. After the 30 minutes, gently press the zucchini with your hands or a clean kitchen towel to remove as much liquid as possible. Don’t rinse them; the salt will have done its job.

2.

Cooking the Aromatics and Rice

While the zucchini is sweating, we’ll move on to the base of our gratin. In a medium saucepan, heat 2 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 deeply, just to become tender and sweet. Now, add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Stir in the uncooked white rice and toast it for about a minute, stirring constantly. This toasting step helps the rice grains stay separate and adds a subtle nutty flavor.

3.

Creating the Creamy Sauce

To the saucepan with the onions, garlic, and rice, add the all-purpose flour. Stir it in well, cooking for about 1-2 minutes to cook out the raw flour taste. This forms a roux, which will help thicken our sauce. Gradually whisk in about 1/4 cup of the milk, stirring continuously to prevent lumps. Once the milk is incorporated and the mixture starts to thicken slightly, slowly whisk in another 1/4 cup of milk (or more, if needed, until you have a creamy, somewhat thick sauce that coats the back of a spoon). Season this mixture generously with kosher salt and freshly ground black pepper. Remember that the Parmesan will also add saltiness, so don’t overdo it at this stage.

4.

Assembling the Gratin

Now it’s time to bring everything together. Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a similar ovenproof baking dish (about 8×8 inches or a similar volume). Gently fold the drained zucchini slices into the creamy rice mixture in the saucepan. Make sure the zucchini is evenly coated. Pour this mixture into your prepared gratin dish, spreading it out evenly. This is where the remaining olive oil comes into play for adding richness. Drizzle the remaining 3 tablespoons of olive oil over the top of the gratin. Finally, sprinkle about half of the grated Parmesan cheese evenly over the entire surface.

5.

Baking and Finishing

Place the gratin dish in the preheated oven and bake for 30-40 minutes. The exact time will depend on your oven and the depth of your dish. You’re looking for the zucchini to be tender, the rice to be fully cooked, and the top to be beautifully golden brown and bubbly. If the top starts to brown too quickly before the inside is cooked through, you can loosely tent it with aluminum foil. Once it’s cooked, remove the gratin from the oven. For an extra layer of cheesy goodness, sprinkle the remaining Parmesan cheese over the hot gratin. Let it rest for about 5-10 minutes before serving. This resting period allows the gratin to set slightly, making it easier to serve and ensuring all those wonderful flavors have a chance to meld together perfectly. Serve hot and enjoy the comforting flavors of Julia Child’s masterful creation.

Conclusion:

There you have it – Julia Child’s exquisite Zucchini and Rice Gratin, a true testament to her ability to elevate simple ingredients into something utterly delightful. This recipe is a winner because it’s incredibly forgiving, surprisingly flavorful, and offers a wonderful way to showcase the abundance of summer zucchini. The creamy rice, tender zucchini, and aromatic herbs create a harmonious balance that’s both comforting and elegant. It’s the perfect side dish that can easily steal the show on your dinner table.

When it comes to serving, this gratin is incredibly versatile. It pairs beautifully with roasted chicken, grilled fish, or a hearty steak. For a vegetarian meal, it stands beautifully on its own, perhaps accompanied by a fresh green salad. Don’t be afraid to experiment with variations! You can add a sprinkle of Gruyère or Parmesan cheese for an extra layer of savory goodness, or incorporate finely diced bell peppers or onions for added color and flavor. Try adding a pinch of nutmeg or a touch of garlic powder to the rice for a subtle aromatic boost. I truly encourage you to give this Julia Child’s Zucchini and Rice Gratin a try – you won’t regret it!

Frequently Asked Questions:

Can I make this gratin ahead of time?

Yes, absolutely! You can assemble the gratin up to a day in advance. Cover it tightly and refrigerate. When ready to bake, you may need to add a few extra minutes to the cooking time to ensure it’s heated through. It’s a fantastic option for entertaining!

What kind of rice is best for this recipe?

While Julia Child often used a medium-grain rice, long-grain white rice like Basmati or Jasmine will also work well. The key is to cook the rice until it’s just tender, as it will continue to cook in the oven. Avoid using quick-cooking rice, as it can become mushy.

My zucchini seems watery. How can I prevent a watery gratin?

A common concern! To combat excess moisture, you can lightly salt the sliced zucchini and let it sit in a colander for about 30 minutes. Gently press down on the zucchini slices to encourage them to release their liquid. Rinse the zucchini well and pat it thoroughly dry before layering it into the gratin.

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