Earlier this summer, I tried Julia Child’s brilliant trick for making the best-ever chicken salad. It was so simple, but resulted in an incredible dish that I’ll return to time and time again. After my great experience with the chicken salad, I started seeking out her recipes, tips, and tricks, so I could channel more Julia Child energy in the kitchen.
So, when Allrecipes Senior Editor Courtney Kassel shared Julia’s famous Tian de Courgettes au Riz, or zucchini and rice gratin recipe, I knew it would be something I just had to make ASAP. It comes from Julia’s “Mastering the Art of French Cooking: Volume Two,” which is packed with hundreds of incredible recipes, including a whole section for vegetables.
Zucchini is abundant this time of year, but I was running through my favorite zucchini recipes quickly. I wanted something light, veggie-forward, and something that would complement a myriad of summer dinners. This zucchini casserole completely fit the bill.
Julia Child’s Zucchini and Rice Casserole
“The tian is, or was in the old days, a shallow, rectangular, earthenware Provençal baking dish,” Julia explained in her book. “Anything cooked in it becomes a tian, just as something like chicken cooked in a casserole becomes a casserole of chicken.”
While the French name of the recipe may sound intimidating, this dish is surprisingly humble. It’s a straightforward combination of rice, zucchini, and Parmesan cheese.
The technique, however, is a little more involved than the traditional weeknight meal may call for. Some steps include grating, salting, and squeezing the zucchini, as well as saving the juices, heating milk, balancing rice, and sautéing onion and garlic.
At one point, I had two pots, a pan, and a baking dish all in use. It’s not a quick throw-together kind of dish, but it is special, and it is delicious—so save it for company, a special occasion, or any day you want to show off in the kitchen. It would pair fabulously with roast chicken, a juicy pork loin, or a nice herby steak.
How To Make Julia Child’s Zucchini Tian
First, take your zucchini (about 2-2.5 pounds) and wash and grate it. Put the grated zucchini in a colander over a bowl, toss it with salt, and let the zucchini sit and release its juices, which will be used later. While I had the grater out, I also grated the Parmesan cheese needed in this recipe—about 2/3 cup.
Next, dice 1 cup of onion (It was about one and a half onions for me.) and two large cloves of garlic. Sauté those aromatics with 3 or 4 tablespoons of olive oil until translucent and tender. While that’s going, bring a pot of water (or use broth or stock) to a boil. Add 1 cup of dried white rice and set a timer for 5 minutes exactly. Drain the rice and set it aside when the timer dings.
Take the grated zucchini and squeeze out the residual juices into the bowl. Lay the dried, grated zucchini out on a towel-lined baking sheet. Take the zucchini juice and put it into a measuring cup, mine was about 1 cup. Add as much milk as you need to make 2.5 cups of liquid, total. (I used about 1.5 cups of milk.) Put that liquid into a pot and put it on a very light simmer, making sure to never bring it to a boil.
When the onion and garlic are good to go, add the grated zucchini and cook until tender, Julia says 5-6 minutes. Stir in about 2 tablespoons of flour, and cook out for a few minutes. Slowly add the warmed liquid to the vegetable mixture. You don’t need a thick béchamel, just something with a little bit of body.
Turn the heat down to low, and stir in the blanched rice and the majority of the Parmesan cheese. Julia recommends using all but 2 tablespoons of cheese, but I left a little more for the top, about 4 tablespoons total. Taste for seasoning, and adjust as needed.
Preheat the oven to 425 degrees F, butter a 9×13 baking dish very generously, and pour the casserole mixture into the dish. Top it with the remaining Parmesan cheese, and drizzle a bit of olive oil on top. Pop in the oven and bake until golden and bubbly—mine took about 15 minutes. Let it sit and rest for at least 30 minutes before digging in.
Tips and Adjustments for the Best Zucchini Tian
On its own, this dish is simple, elegant, and subtle—a great showcase of one of summer’s most prolific vegetables. In its simplicity comes the opportunity to completely customize this dish to make it a full meal, cook it to your tastes, and even make the preparation simpler. Here are a few things I’ll try next time around.
Make It a One-Pot Dish
While I was putting together the components of this dish, it reminded me of this one-pot chicken, rice, and veggie casserole I love, and I believe this recipe can easily come together in one dish as well. Using a deep, 7 or 8-quart oven-safe sauté pan, cook your veggies. Then add your rice, and cook for a few more minutes. Add zucchini juice and milk, and bring to a boil to start cooking the rice. You may need half a cup to a cup more of liquid since this version won’t have parboiled rice. When the rice is not completely cooked, and there’s still some liquid in the pan, stir some cheese into the dish. Top with the remaining cheese and olive oil, and pop into the oven until golden and bubbly—just like the original recipe calls for.
Make It a Full Meal
Before sautéing the onion and garlic, try cooking some cubed chicken, pork, or even steak. Once cooked, take it out and set it aside. Carry on with the rest of the recipe, but fold the meat in right before it goes into the oven. You get your protein, veggie, starch, and dairy right in one casserole!
Use Your Favorite Cheese
Parmesan cheese is delicious and lovely, but if it’s not your favorite, there’s no reason you can’t switch it up. Cheddar would be a classic here, but a creamy Brie, salty feta, or nutty Gouda would be a treat.
Add Your Favorite Aromatics, Herbs, and Spices
When I made this dish, it was just calling for some fresh thyme. I had some on hand, so I added it when cooking the veggies. Some more garlic and some leeks would be a great addition to this recipe, too. If I didn’t go in the thyme direction, I think dill or parsley would be a nice add-in. While the recipe doesn’t call for it, I found that a ton of cracked black pepper went a long way here.
I loved this elegant and simple side dish from TV queen Julia Child. Add this one to your repertoire to make the most of the few summer dinners we have left.
