Julia Child’s Zucchini and Rice Gratin Recipe
Julia Child’s Zucchini and Rice Gratin is a classic French-inspired baked dish featuring thinly sliced zucchini layered with tender rice and a creamy Parmesan cheese sauce. This gratin combines the freshness of zucchini with a rich, flavorful sauce made from sautéed onions, garlic, and Parmesan, all baked to golden perfection for a comforting and elegant vegetarian main or side dish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 to 2 1/2 lbs zucchini
- 1 cup onions, minced
- 2 garlic cloves, minced
Grains
- 1/2 cup uncooked white rice
Dairy
- 1/2 cup milk, as needed
- 2/3 cup Parmesan cheese, grated and divided
Oils and Fats
- 5 tablespoons olive oil, divided
Other
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a gratin dish to prevent sticking and ensure an easy release after baking.
- Prepare Zucchini and Rice: Slice the zucchini thinly, approximately 1/8-inch thick, for even cooking and layering. Cook the white rice according to package directions until tender, then drain well and set aside.
- Sauté Onions and Garlic: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced onions and sauté for 5 to 7 minutes until they become soft and translucent. Add the minced garlic and cook for an additional minute until fragrant, taking care not to burn the garlic.
- Make the Cheese Sauce: Sprinkle the all-purpose flour over the onion and garlic mixture, stirring well to combine. Cook for 1 minute to remove raw flour taste. Gradually whisk in milk, stirring constantly, until the sauce thickens slightly. Season with kosher salt and freshly ground black pepper to taste. Stir in 1/3 cup of the grated Parmesan cheese to enrich the sauce.
- Assemble the Gratin: Arrange the zucchini slices in overlapping layers in the prepared gratin dish, creating an attractive base. Evenly sprinkle the cooked rice over the zucchini layer. Pour the prepared onion and cheese sauce evenly over the rice and zucchini layers.
- Top and Season: Drizzle the remaining 2 tablespoons of olive oil over the top. Sprinkle the remaining 1/3 cup of Parmesan cheese evenly across the surface. Adjust seasoning with additional salt and pepper as desired to enhance the flavors.
- Bake the Gratin: Place the dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and bubbly, and the zucchini is tender when pierced with a fork. Remove from oven and let rest briefly before serving.
Notes
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Feel free to use low-fat milk to reduce calories, though the sauce may be slightly less rich.
- If preferred, fresh Parmesan yields the best flavor and texture, but pre-grated Parmesan can be used as a convenient alternative.
- This gratin can be prepared a few hours ahead and refrigerated; bake just before serving.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently in the oven.
Keywords: zucchini gratin, rice gratin, Julia Child recipe, baked vegetable dish, Parmesan gratin, vegetarian side
