Julia Child’s Zucchini Rice Gratin-Easy Tian Recipe

Julia Child’s Zucchini and Rice Gratin, a dish often known by its French name, Tian de Courgettes au Riz, is a comforting and surprisingly elegant way to showcase summer’s bounty. If you’ve ever found yourself with an abundance of zucchini and a craving for something both simple and sophisticated, this recipe is your answer. It’s no wonder this Julia Child creation has captured hearts; it transforms humble ingredients into a masterpiece. The magic lies in its layered simplicity – tender zucchini slices nestled amongst creamy rice, all bathed in a light, savory sauce and baked to golden perfection. What makes this particular zucchini and rice gratin so special is its ability to feel both rustic and refined, a testament to Julia’s genius in making French cooking accessible and utterly delicious for home cooks. I can’t wait for you to experience its charm!

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

Ah, Julia Child. The very name conjures images of bubbling pots, perfectly roasted chickens, and a generous dollop of butter. Her approach to cooking was always about making delicious food accessible, and her Tian de Courgettes au Riz, or Zucchini and Rice Gratin, is a perfect testament to that philosophy. This dish, deceptively simple, is a wonderfully comforting and elegant way to showcase the humble zucchini. It’s the kind of recipe that feels both rustic and refined, a true celebration of fresh ingredients.

The beauty of this gratin lies in its layers. Tender zucchini, cooked until just yielding, mingles with fluffy rice, all bound together in a light, savory sauce and crowned with a golden, cheesy crust. It’s an ideal side dish for grilled meats or fish, or can even stand as a light vegetarian main course. Don’t be intimidated by the French name; at its heart, this is a hearty and satisfying bake that’s surprisingly easy to whip up. I find it’s particularly wonderful during the summer months when zucchini is at its peak, but it’s a comforting dish to enjoy any time of year.

Ingredients:

Cooking Instructions

This dish comes together in a few distinct stages, each contributing to the final delightful texture and flavor.

First, we need to prepare the zucchini. Wash your zucchini thoroughly and then slice them thinly, about 1/8 to 1/4 inch thick. You can use a mandoline for perfectly uniform slices, but a sharp knife works beautifully too. Don’t worry about peeling them; the skin adds a lovely color and a bit of texture. In a large skillet, heat 3 tablespoons of the olive oil over medium-high heat. Add the sliced zucchini in batches, if necessary, to avoid overcrowding the pan. We’re not aiming to cook them through here, just to give them a good sauté. Cook for about 3-4 minutes per side, until they are slightly softened and have a hint of golden-brown color. This initial sauté helps to draw out some of their moisture, which prevents the gratin from becoming watery. Season generously with kosher salt and freshly ground black pepper as they cook. Once sautéed, transfer the zucchini to a bowl and set aside.

Next, we’ll build the flavor base for our sauce. In the same skillet (no need to wash it!), add the remaining 2 tablespoons of olive oil and heat over medium heat. Add the minced onions and cook, stirring occasionally, until they are soft and translucent, about 5-7 minutes. You want them to be sweet and fragrant, not browned. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Now, sprinkle the all-purpose flour over the onions and garlic. Stir constantly for about 1-2 minutes to cook out the raw flour taste and create a sort of roux. This roux will be the thickening agent for our sauce.

Now it’s time to create a luscious, creamy sauce. Gradually whisk in the milk, a little at a time, stirring constantly to ensure a smooth consistency. Continue to cook, stirring, until the sauce thickens and is smooth and creamy, about 3-5 minutes. You might not need the full 1/2 cup of milk; add just enough to achieve your desired sauce consistency. Season this base sauce generously with kosher salt and freshly ground black pepper. Remember that the Parmesan cheese will also add saltiness, so taste and adjust accordingly. Stir in about half of the grated Parmesan cheese (that’s approximately 1/3 cup) into the sauce until it’s melted and well incorporated.

With our sauce ready and our zucchini sautéed, we can assemble the gratin. Preheat your oven to 375°F (190°C). Take a medium-sized baking dish, about 8×8 inches or a similar oval gratin dish. Lightly grease the dish with a little butter or olive oil. Now, we’ll layer the ingredients. Start with a layer of the sautéed zucchini slices, arrangin extractg them in an even pattern. Sprinkle about half of the uncooked white rice evenly over the zucchini. Then, add another layer of zucchini, followed by the remaining uncooked rice. Pour the creamy cheese sauce evenly over the entire dish, ensuring it seeps down between the layers.

Finally, it’s time for the glorious topping. Sprinkle the remaining grated Parmesan cheese evenly over the entire surface of the gratin. This will form a beautiful, golden-brown crust as it bakes. Cover the baking dish tightly with aluminum foil. Place the gratin in the preheated oven and bake for 30 minutes. After 30 minutes, carefully remove the foil and continue to bake for another 15-20 minutes, or until the gratin is bubbling and the top is a lovely golden brown and slightly crisp. Let the gratin rest for about 5-10 minutes before serving. This resting period allows the flavors to meld and the gratin to set slightly, making it easier to serve. The aroma that will fill your kitchen is simply divine! This is a dish that truly embodies Julia’s spirit of joyful, delicious cooking.

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz, is truly a testament to simple, elegant French country cooking. What makes this dish so wonderful is its harmonious blend of tender zucchini, perfectly cooked rice, and a creamy, cheesy sauce that bakes into a delightful golden-brown masterpiece. It’s a fantastic way to utilize summer’s bounty of zucchini, transforming humble ingredients into a sophisticated yet comforting side dish or even a light main course. The interplay of textures – the slight bite of the rice, the yielding zucchini, and the savory crust – is incredibly satisfying. I encourage you to give this classic a try; it’s sure to become a favorite in your repertoire!

For serving, this gratin is incredibly versatile. It pairs beautifully with roasted chicken or grilled fish. It also makes a delightful vegetarian main when served with a fresh green salad. Don’t be afraid to experiment with variations! You could add a touch of nutmeg to the bécbeef hamel for an extra layer of warmth, or stir in some fresh herbs like thyme or parsley. Some finely diced onion or shallots sautéed before layering can also add another dimension of flavor to your Julia Child’s Zucchini and Rice Gratin.

Frequently Asked Questions:

Can I make this gratin ahead of time?

Yes, you can certainly assemble the gratin a day in advance. Cover it tightly and refrigerate. You may need to add a few extra minutes to the baking time if baking directly from the refrigerator.

What kind of rice is best for this recipe?

While many types of rice can work, a medium-grain rice like Arborio or even a simple long-grain white rice that’s been par-cooked (about halfway cooked) is ideal. This ensures the rice grains remain distinct and don’t become mushy within the gratin.

My zucchini is releasing a lot of water. What should I do?

It’s common for zucchini to release water. To minimize this, you can lightly salt the sliced zucchini and let it sit in a colander for about 15-20 minutes, then gently press out excess moisture before layering it into the gratin.

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

A classic French gratin featuring thinly sliced zucchini layered with rice and baked until tender and golden. Inspired by Julia Child’s beloved version.

Prep Time
30 Minutes

Cook Time
50 Minutes

Total Time
20 Minutes

Servings
6-8 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 or shallow baking dish.
2. Step 2
   Wash and thinly slice the zucchini. In a large bowl, toss the zucchini slices with 2 tablespoons of olive oil, salt, and pepper. Set aside.
3. Step 3
   In a skillet, heat the remaining 3 tablespoons of olive oil over medium heat. Add the minced onions and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Step 4
   Add the uncooked white rice to the skillet with the onions and garlic. Stir well to coat. Sprinkle the flour over the rice mixture and stir for 1 minute. Gradually whisk in the milk until a smooth sauce forms. Season with salt and pepper. Cook, stirring, until the mixture thickens slightly.
5. Step 5
   Layer the zucchini slices in the prepared gratin dish, alternating with spoonfuls of the rice mixture. You can arrange them in overlapping rows or a more decorative pattern.
6. Step 6
   Sprinkle the gratin with half of the grated Parmesan cheese. Cover the dish tightly with foil.
7. Step 7
   Bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the zucchini is tender and the top is golden brown. Sprinkle with the remaining Parmesan cheese during the last 5 minutes of baking.

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.