Prep time: 10 mins | Cook time: 1 hr | Serves: 6
This Zucchini and Rice Gratin is made with only a few simple ingredients. It’s a pretty easy dish to whip up, very comforting with a bounty of amazing flavors. A complete meal in one and simplified version of the popular Tian de Courgettes au Riz.
INGREDIENTS
2 garlic cloves, minced
2 to 2 1/2 pounds of zucchini
1 c. onions, minced
5 tbsp olive oil, divided
2 tbsp all-purpose flour
2/3 c. Parmesan cheese, grated and divided
1/2 c. milk, as needed
Kosher salt and freshly ground black pepper, to taste
1/2 c. uncooked white rice
How to make Julia Child’s Zucchini and Rice Gratin (Tian de Courgettes au Riz)
Step 1: Prepare the oven. Preheat it to 325 degrees F. Using butter or oil, grease a 2-quart baking dish.
Step 2: After washing the zucchini, trim the ends and cut the, in half lengthwise. Next, grate the zucchini and place it in a large bowl.
Step 3: Heat 3 tbsp oil in a large skillet over medium-high heat. Once the oil is hot, add the onions and cook for about 8 to 10 minutes until translucent. Increase the heat and cook further until the onions are lightly browned. Then, add the garlic and continue to cook for another minute. Next, add the rice and cook for 2 minutes more. Generously season with salt and pepper.
Step 4: To the zucchini, add the rice mixture and half c of milk. Reserve 2 tbsp cheese and add the rest to the zucchini mixture. As needed, adjust the seasoning. Mix well.
Step 5: To the prepared baking dish, transfer the mixture and tightly tent with foil. Place in the preheated oven and bake for about 50 minutes or until the rice is cooked but not mushy. Uncover and drizzle the rest of the olive oil on top and sprinkle with the reserved cheese. Return to the oven and resume baking for another 10 to 15 minutes until crispy and golden brown, uncovered. If desired, broil for a minute or two for additional color.
Ingredients
- 2 garlic cloves, minced
- 2 to 2 1/2 pounds of zucchini
- 1 c. onions, minced
- 5 tbsp olive oil, divided
- 2 tbsp all-purpose flour
- 2/3 c. Parmesan cheese, grated and divided
- 1/2 c. milk, as needed
- Kosher salt and freshly ground black pepper, to taste
- 1/2 c. uncooked white rice
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F. Using butter or oil, grease a 2-quart baking dish.
Step 2: After washing the zucchini, trim the ends and cut the, in half lengthwise. Next, grate the zucchini and place it in a large bowl.
Step 3: Heat 3 tbsp oil in a large skillet over medium-high heat. Once the oil is hot, add the onions and cook for about 8 to 10 minutes until translucent. Increase the heat and cook further until the onions are lightly browned. Then, add the garlic and continue to cook for another minute. Next, add the rice and cook for 2 minutes more. Generously season with salt and pepper.
Step 4: To the zucchini, add the rice mixture and half c of milk. Reserve 2 tbsp cheese and add the rest to the zucchini mixture. As needed, adjust the seasoning. Mix well.
Step 5: To the prepared baking dish, transfer the mixture and tightly tent with foil. Place in the preheated oven and bake for about 50 minutes or until the rice is cooked but not mushy. Uncover and drizzle the rest of the olive oil on top and sprinkle with the reserved cheese. Return to the oven and resume baking for another 10 to 15 minutes until crispy and golden brown, uncovered. If desired, broil for a minute or two for additional color.
