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 France, is a dish that embodies the rustic charm and comforting flavors we’ve come to adore from the legendary Julia Child. This isn’t just any vegetable gratin; it’s a celebration of simple, wholesome ingredients elevated to something truly special through Julia’s masterful touch. Imagin extracte tender slices of zucchini layered with fluffy, perfectly cooked rice, all bound together in a creamy, savory sauce and baked to a glorious golden-brown crisp. It’s the kind of meal that brings people together, a testament to how straightforward components can create an unforgettable culinary experience. The magic of this Julia Child’s Zucchini and Rice Gratin lies in its delightful textural contrast and its ability to transform humble zucchini into a showstopping star. It’s proof that elegance can be found in the everyday, especially when cooked with love and Julia’s inimitable spirit.

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

There’s something incredibly comforting about a well-made gratin, and Julia Child’s Tian de Courgettes au Riz, or Zucchini and Rice Gratin, is no exception. This dish, inspired by the Provençal “tian” which is traditionally a baked dish of layered vegetables, takes a delightful turn with the addition of rice, making it a more substantial and satisfying meal. It’s a wonderful way to showcase the bounty of summer zucchini, transforming humble ingredients into something truly special. Julia, with her inimitable knack for making French cuisine accessible, has provided a recipe that is both elegant and straightforward, perfect for a weeknight dinner or a charming side dish for a gathering. The combination of tender zucchini, creamy rice, and a savory Parmesan topping is simply divine.

Ingredients:

Instructions:

1. Preparing the Zucchini and Rice:
The first step is to get our star ingredients ready. We’ll start by preparing the zucchini. Wash the zucchini thoroughly and trim off the ends. You can peel them if you prefer a smoother texture, but leaving the skin on adds a lovely color and a touch of rustic charm. Slice the zucchini into rounds, about 1/4 inch thick. If your zucchini are particularly large, you might want to remove the watery seeds from the center before slicing. Next, let’s attend to the rice. In a medium saucepan, combine the 1/2 cup of uncooked white rice with 1 cup of water and a pinch of salt. Bring this to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is just tender but still has a slight bite to it. We don’t want it to be completely mushy, as it will continue to cook in the oven. Drain any excess water and set the rice aside.

2. Sautéing the Aromatics:
Now, let’s build our flavor base. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and sauté them gently, stirring occasionally, until they are soft and translucent, about 8-10 minutes. You don’t want them to brown too much, just become sweet and tender. Once the onions are softened, add the minced garlic to the skillet and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter. This aromatic foundation is crucial for the depth of flavor in our gratin.

3. Creating the Creamy Sauce:
This step is where we create the binder that will hold our gratin together and add a delightful creaminess. Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously for about 1 minute to cook out the raw flour taste, creating a roux. Gradually whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue to whisk until the sauce thickens into a smooth, creamy consistency. You might not need the entire 1/2 cup of milk; add just enough to reach your desired thickness. Season this sauce generously with kosher salt and freshly ground black pepper to taste. Stir in 1/3 cup of the grated Parmesan cheese, reserving the rest for the topping.

4. Assembling the Tian:
It’s time to bring all our components together in our baking dish. Preheat your oven to 375°F (190°C). Lightly grease a medium-sized gratin dish or a 9×13 inch baking dish with the remaining 2 tablespoons of olive oil. Begin extract by spreading a thin layer of the creamy onion and cheese sauce on the bottom of the dish. Then, arrange a layer of the sliced zucchini over the sauce. Scatter about half of the cooked rice evenly over the zucchini. Spoon another generous portion of the creamy sauce over the rice and zucchini layer. Repeat these layers: another layer of zucchini, the remaining cooked rice, and finally, top with the rest of the creamy sauce, making sure to spread it evenly to cover all the ingredients.

5. Baking to Golden Perfection:
This is the final stage where the magic happens in the oven. Sprinkle the remaining 1/3 cup of grated Parmesan cheese evenly over the top of the gratin. This cheese will melt and turn a beautiful golden brown, creating a delicious crust. Cover the gratin dish loosely with aluminum foil. Place it 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, the zucchini is tender when pierced with a fork, and the top is nicely golden and slightly crisp. 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 Child’s culinary genius!

Conclusion:

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in French, is a truly wonderful dish that embodies comfort and elegance. This recipe is a testament to her genius for transforming simple ingredients into something extraordinary. The beauty of this gratin lies in its simplicity and the way the tender zucchini melds with the perfectly cooked rice, all bound together by a creamy, savory sauce and a golden-brown cheesy topping. It’s the ideal way to showcase fresh summer zucchini and makes for a hearty yet refined side dish that’s surprisingly easy to prepare. Don’t hesitate to give this classic Julia Child recipe a try – you’ll be delighted with the results!

This versatile gratin is fantastic served alongside grilled chicken, roasted fish, or even as a vegetarian main course with a crisp green salad. For a touch of luxury, consider incorporating a hint of nutmeg into the bécbeef hamel sauce or adding a sprinkle of fresh thyme just before baking. It truly shines as a star on any table.

Frequently Asked Questions:

Can I make this Julia Child’s Zucchini and Rice Gratin ahead of time?

Absolutely! You can assemble the gratin up to 24 hours in advance. Cover it tightly with plastic wrap 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.

What kind of rice works best for this Tian de Courgettes au Riz?

While you can use a medium-grain white rice like Arborio or Carnaroli (which will lend a slightly creamier texture), a long-grain white rice like Basmati or Jasmine also works beautifully and will maintain its distinct grains. Just be sure to cook the rice al dente as it will continue to cook in the oven.

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

A classic French gratin featuring tender zucchini and rice baked in a savory, cheesy sauce.

Prep Time
20 Minutes

Cook Time
45 Minutes

Total Time
5 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 9×13 inch baking dish.
2. Step 2
   Slice the zucchini thinly. In a large bowl, toss the zucchini with 2 tablespoons of olive oil, salt, and pepper. Arrange the zucchini slices overlapping in the prepared baking dish.
3. Step 3
   In a saucepan, heat the remaining 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 mixture and cook, stirring, for 1 minute. Gradually whisk in the milk until a smooth sauce forms. Bring to a simmer and cook, stirring, until thickened. Stir in 1/3 cup of the Parmesan cheese, salt, and pepper to taste.
5. Step 5
   Pour the sauce evenly over the zucchini in the baking dish. Sprinkle the uncooked white rice over the sauce, distributing it evenly. Top with the remaining 1/3 cup of Parmesan cheese.
6. Step 6
   Bake for 40-45 minutes, or until the zucchini is tender, the rice is cooked, and the top is golden brown and bubbly. Let stand for 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.