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

 I ran across this recipe at 12 Tomatoes blog and couldn’t resist trying it as . . . I’ve been pursuing a French cooking theme this past couple of weeks, we still have a boatload of zucchini and this recipe intrigued me. This recipe has equal amounts of liquid and rice but the liquid from the zucchini the extra moisture needed to cook the rice. 

Casserole ready to add to the oven.

NOTE: A note accompanied the recipe on the 12 Tomatoes blog said: “Julia's original recipe calls for salting and draining the zucchini, and then adding the reserved liquid, as well as parboiling the rice. This is a simplified version, but it tastes just as wonderful!”

 

This recipe is an interesting side dish with an emphasis on zucchini; the cooked rice adds body but is barely noticeable in the finished dish. I cut the recipe in half for just the two of us. We served it with salmon and garden tomatoes.

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

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

1. Preheat oven to 325°F and grease a 2-quart baking dish with butter or oil.
2. Wash zucchini and trim ends. Cut in half lengthwise, then grate and place in a large bowl.
3. In a large skillet over medium heat, heat 3 tablespoons oil. Cook onions until translucent, 8-10 minutes. Raise heat and continue cooking until lightly browned.
4. Add garlic and cook 1 minute more. Add rice and sauté for 2 minutes. Season liberally with salt and pepper.
5. Add rice mixture to zucchini along with 1/2 cup milk. Set aside 2 tablespoons of cheese and add remainder to zucchini mixture. Adjust seasoning as needed and stir to combine.
6. Transfer to baking dish and cover tightly with foil. Bake until rice is cooked but not mushy, about 50 minutes. Remove foil, drizzle top with remaining olive oil and sprinkle on remaining cheese.
7. Bake, uncovered, until crispy and golden brown, 10-15 more minutes. Can broil 1-2 minutes for additional color.