Julia Child Zucchini Rice Gratin – Easy French Bake

Julia Child’s Zucchini and Rice Gratin, or Tian de Courgettes au Riz as it’s known in its glorious French incarnation, is a dish that embodies everything I adore about comfort food with an elegant touch. This isn’t just any vegetable bake; it’s a culinary hug from a legend, a testament to the magic that happens when simple ingredients are treated with respect and a dash of Julia’s signature zest. What makes this Julia Child’s Zucchini and Rice Gratin so universally beloved? It’s the perfect marriage of tender, thinly sliced zucchini, fluffy rice, and a savory, creamy sauce that bakes into a golden, bubbling masterpiece. The subtle sweetness of the zucchini harmonizes beautifully with the earthy rice, while the gratinée topping provides a delightful textural contrast. It’s a surprisingly straightforward dish to prepare, yet it delivers a flavor profile that feels utterly sophisticated, making it ideal for a weeknight supper or a charming side dish for a special gathering. I’ve found that the simplicity of this Julia Child’s Zucchini and Rice Gratin is its true genius, allowing the natural flavors of the ingredients to shine.”

this recipe

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

Ah, Julia Child! Her name alone conjures images of culinary magic and a generous spirit in the kitchen. Today, we’re diving into one of her delightful recipes that showcases humble ingredients transformed into something truly special: her Zucchini and Rice Gratin, or as the French call it, Tian de Courgettes au Riz. This dish is a testament to how simple, fresh produce, combined with a few pantry staples, can create a deeply satisfying and elegant side dish or even a light vegetarian main. It’s reminiscent of the Provençal tradition of ‘tian,’ which refers to both the earthenware dish and the layered vegetable bake cooked within it.

This gratin is wonderfully versatile. It’s perfect alongside roasted chicken or fish, or as a comforting addition to a summer barbecue spread. The combination of tender zucchini, fluffy rice, and a savory cheesy sauce is simply irresistible. Don’t be intimidated by the ingredients; they’re all readily available, and the process, while requiring a little attention to detail, is quite straightforward. We’ll be building layers of flavor and texture, ensuring every bite is a delightful experience.

Let’s gather our ingredients and get ready to create some kitchen magic!

Ingredients:

Preparing the Zucchini

The first step to a successful gratin is preparing the zucchini. For this recipe, we’re aiming for tender, not mushy, zucchini. Start by washing your zucchini thoroughly. Trim off the ends. You have a couple of options for slicing. You can slice them into thin rounds, about 1/8-inch thick, or if you prefer a more rustic look, you can halve them lengthwise and then slice them into planks. Julia often favored a more delicate presentation, so thin rounds are a good choice. The key here is consistency in thickness so they cook evenly. Once sliced, it’s a good idea to lightly salt the zucchini slices and let them sit in a colander for about 30 minutes. This process, called sweating, draws out excess moisture, which will prevent your gratin from becoming watery. After 30 minutes, gently pat the zucchini slices dry with paper towels to remove any remaining moisture.

Cooking the Rice and Aromatics

While the zucchini is sweating, we can get started on the rice and aromatics. In a medium saucepan, combine the uncooked white rice with 1 cup of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover tightly, and simmer for about 15 minutes, or until the water is absorbed and the rice is just tender. It should still have a slight bite to it, as it will continue to cook in the oven. Fluff the rice gently with a fork and set it aside.

Now, let’s build our flavor base. In a skillet, heat 3 tablespoons of the olive oil over medium heat. Add the minced onions and cook them slowly, stirring occasionally, until they are softened and translucent, about 8-10 minutes. We don’t want them to brown too much, just to become sweet and tender. 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.

Creating the Creamy Sauce

This is where we bring everything together with a simple, yet delicious, creamy sauce. In the same skillet where you cooked the onions and garlic (no need to wash it!), add the remaining 2 tablespoons of olive oil. Sprinkle in the all-purpose flour and whisk it into the oil to create a roux. Cook this roux for about 1-2 minutes, stirring constantly, to cook out the raw flour taste. Gradually whisk in the milk, a little at a time, making sure each addition is fully incorporated before adding more. Continue to cook, stirring, until the sauce thickens to a smooth, velvety consistency. This should take about 5-7 minutes. Season generously with kosher salt and freshly ground black pepper. Remember that the Parmesan cheese will add saltiness, so taste and adjust accordingly. Stir in half of the grated Parmesan cheese (about 1/3 cup) until it’s melted and well combined into the sauce. This sauce will bind all the wonderful ingredients together.

Assembling and Baking the Gratin

Now for the satisfying part: assembling the gratin! Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a shallow ovenproof baking dish with a little olive oil or butter. Begin extract by spreading the cooked rice evenly over the bottom of the prepared dish. This forms a lovely base and ensures the rice gets nice and crispy on the edges. Next, arrange the patted-dry zucchini slices or planks over the rice layer. You can do this in an attractive overlapping pattern, or simply scatter them evenly. It’s your masterpiece! Pour the creamy sauce evenly over the zucchini and rice. Make sure to coat everything well. Finally, sprinkle the remaining 1/3 cup of grated Parmesan cheese over the top.

Baking to Golden Perfection

Place the gratin dish in the preheated oven. Bake for 30 to 40 minutes, or until the zucchini is tender, the sauce is bubbling, and the top is beautifully golden brown and slightly crisp. You’ll know it’s ready when a knife or fork slides easily into the zucchini. If the top starts to brown too quickly before the gratin is cooked through, you can loosely tent it with aluminum foil. Once it’s out of the oven, let it rest for about 5-10 minutes before serving. This allows the flavors to meld and the gratin to set up slightly, making it easier to serve. Enjoy this taste of Julia’s classic French countryside cooking!

Conclusion:

There you have it – Julia Child’s Zucchini and Rice Gratin, a truly delightful dish that embodies the essence of comforting yet elegant home cooking. This recipe is a triumph for so many reasons: its simplicity belies a depth of flavor, the tender zucchini melds beautifully with the fluffy rice, and the creamy, cheesy topping creates a irresistible golden crust. It’s the perfect way to utilize summer’s bounty of zucchini and transform it into a satisfying side dish or even a light main course. The preparation is straightforward, making it accessible for cooks of all levels, and the aroma that fills your kitchen as it bakes is simply divine.

I highly encourage you to give this Julia Child’s Zucchini and Rice Gratin a try. Whether you’re hosting a dinner party or looking for a simple, flavorful weeknight meal, this gratin is sure to impress. Don’t be afraid to experiment with variations! Consider adding a pinch of nutmeg to the bécbeef hamel for extra warmth, or incorporating finely chopped herbs like thyme or chives for a burst of freshness. Grilled or roasted vegetables could also be layered in for added complexity. Serve it alongside roasted chicken, grilled fish, or a simple green salad for a complete and delicious meal. It’s a classic for a reason!

Frequently Asked Questions:

Can I make this ahead of time?

Yes, absolutely! You can assemble the gratin up to a day in advance. Cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, you may need to add a few extra minutes to the cooking time. It’s best to let it sit at room temperature for about 30 minutes before baking for more even cooking.

What if I don’t have all the ingredients for the bécbeef hamel sauce?

While the bécbeef hamel is key to the creaminess, you can adapt. For a quicker version, you could try a simple drizzle of heavy cream over the zucchini and rice before topping with cheese. The texture will be slightly different, but it will still be delicious! Ensure your rice is cooked al dente, as it will continue to cook in the oven.

Can I use other vegetables besides zucchini?

This recipe is quite versatile! Thinly sliced yellow squash, eggplant, or even a mix of summer vegetables would work beautifully. Just ensure they are sliced thinly for even cooking. Adjust the cooking time slightly based on the moisture content and density of the vegetables you choose.

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

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

Prep Time
20 Minutes

Cook Time
50 Minutes

Total Time
10 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 oil a 9×13 inch baking dish.
2. Step 2
   Slice zucchini thinly. In a large bowl, toss zucchini with 2 tablespoons of olive oil, salt, and pepper. Arrange zucchini in overlapping layers in the prepared baking dish.
3. Step 3
   In a skillet, heat the remaining 3 tablespoons of olive oil over medium heat. Add minced onions and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
4. Step 4
   Sprinkle flour over the onion and garlic mixture and stir well to coat. Cook for 1 minute. Gradually whisk in milk until the sauce is smooth. Bring to a simmer and cook for 2-3 minutes, stirring, until thickened. Stir in 1/3 cup of the grated Parmesan cheese. Season with salt and pepper.
5. Step 5
   Pour the sauce evenly over the zucchini in the baking dish. Scatter the uncooked white rice over the sauce. Sprinkle the remaining 1/3 cup Parmesan cheese on top.
6. Step 6
   Bake for 40-50 minutes, or until the zucchini is tender, the rice is cooked, and the top is golden brown. 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.