Rice Gratin (Tian de Courgettes au Riz) Recipe

Rice Gratin (Tian de Courgettes au Riz) is the cozy, Provençal comfort food you never knew you were missing: tender grated zucchini, gently cooked onions, fluffy rice, and a bubbling cap of Parmesan come together in rich, savory layers. This dish is both impressively elegant and completely approachable—a French recipe straight from Julia Child’s playbook, but a breeze for a home cook. Whether for a sunlit brunch or a comforting dinner, you’ll fall for the golden crust and creamy texture, with each ingredient shining through in every delicious bite.

Ingredients You’ll Need

Ingredients You’ll Need

Simple ingredients make magic here! Each one plays its part in the irresistible depth of flavor, luscious feel, and vibrant look of Rice Gratin (Tian de Courgettes au Riz). Let’s break down how these staples become something truly special together.

• Zucchini: Fresh summer zucchini brings moisture, mildness, and a delicate green hue—the absolute heart of this gratin.
• Uncooked white rice: The rice soaks up all those gorgeous juices, helping the gratin hold together while adding tiny, tender bites.
• Onions, minced: Slowly cooked until sweet and golden, onions melt into the gratin for a hint of caramelized flavor.
• Olive oil: Adds classic Mediterranean richness and supports browning for that irresistible crust.
• Garlic, minced: Just a couple of cloves give the whole dish warmth and a subtle savory backbone.
• All-purpose flour: This touch of flour helps bind the ingredients together, creating the gratin’s creamy texture.
• Milk: A splash of milk keeps things moist and helps everything bake up lush and soft—use whole milk for the richest result.
• Parmesan cheese, grated: Choose real Parmesan for those nutty, salty notes and the golden, gratinéed top everyone loves.
• Kosher salt and freshly ground black pepper: Proper seasoning is key here; don’t skimp on the salt and pepper for a truly flavorful Rice Gratin (Tian de Courgettes au Riz).

How to Make Rice Gratin (Tian de Courgettes au Riz)

Step 1: Prep the Oven and Baking Dish

Begin by preheating your oven to 325°F. Take a moment to generously grease a 2-quart baking dish with butter or olive oil. This ensures your gratin won’t stick and provides a buttery crust that everyone will want more of in Rice Gratin (Tian de Courgettes au Riz).

Step 2: Grate the Zucchini

Wash your zucchini well and trim off the ends. Slice each one in half lengthwise, then coarsely grate them. Place all that vibrant green zucchini into a large bowl. This step is delightfully simple and it’s amazing to see how much volume you’ll get—the zucchini will cook down into a luscious, almost creamy layer.

Step 3: Sauté the Onions and Garlic

In a large skillet set over medium heat, warm 3 tablespoons of olive oil. Toss in the minced onions and let them slowly cook until soft and translucent, about 8 to 10 minutes. Crank up the heat just a bit and continue to sauté until the onions take on a gorgeous golden color. Add the minced garlic and cook for just one minute more to release its aroma—this will infuse the whole gratin with subtle depth.

Step 4: Toast the Rice in the Aromatics

Sprinkle the uncooked rice over the onion and garlic mixture. Sauté it for around 2 minutes, letting every grain become slightly translucent. This little toasting step adds nutty flavor while giving the rice a head start on absorbing all the zucchini juices. Season liberally with kosher salt and freshly ground black pepper for a boldly seasoned gratin.

Step 5: Mix Everything Together

Pour the rice mixture into the bowl of grated zucchini. Add in the milk and all but 2 tablespoons of your grated Parmesan cheese. Sprinkle the flour over the top, then give everything a good stir so it’s all thoroughly combined and well-seasoned. Don’t be afraid to adjust the salt if needed—a well-seasoned base ensures a spectacular Rice Gratin (Tian de Courgettes au Riz).

Step 6: Bake, Then Top and Brown

Scrape your zucchini and rice mixture into the greased baking dish, smoothing it evenly. Cover the dish tightly with foil and slide it into the oven. Bake for about 50 minutes, or until the rice is tender but not mushy. Remove the foil, drizzle with the remaining olive oil, then sprinkle over the reserved Parmesan. Return the dish to the oven, uncovered, and bake for another 10 to 15 minutes until the top is crispy and golden. For extra color and crunch, pop it under the broiler for a minute or two. Let it cool just slightly before serving—perfection!

How to Serve Rice Gratin (Tian de Courgettes au Riz)

Garnishes

Finish your Rice Gratin (Tian de Courgettes au Riz) with a final snowy sprinkle of fresh Parmesan, a handful of chopped parsley or basil for freshness, and a twist of black pepper. These pops of flavor and color brighten up the dish and elevate its homemade charm. A drizzle of good olive oil right before serving makes the presentation glisten and adds fruity depth.

Side Dishes

Pair your gratin with a crisp green salad tossed with lemony vinaigrette, or nestle it alongside simply roasted chicken or fish. A crusty baguette is a wonderful sidekick to mop up every last creamy-saucy bite, and a tangy tomato salad balances its richness. This Rice Gratin (Tian de Courgettes au Riz) also happily anchors a vegetarian spread with roasted peppers and marinated olives.

Creative Ways to Present

For a delightful twist on presentation, you can bake the gratin in individual ramekins for charming single servings—perfect for dinner parties or brunch. Try using heirloom or golden zucchini for a fun color contrast, or serve the gratin topped with a sunny egg for a French-inspired brunch. If you want a bit of crunch, crown each portion with toasted breadcrumbs mixed with herbs and a touch more Parmesan.

Make Ahead and Storage

Storing Leftovers

When stored in an airtight container in the refrigerator, Rice Gratin (Tian de Courgettes au Riz) holds up beautifully for up to 3 days. The texture stays creamy and the flavors meld even more, making leftovers truly craveworthy.

Freezing

If you’d like to freeze your gratin, let it cool completely, then wrap tightly in plastic and foil. It’ll keep in the freezer for up to 2 months. For best results, freeze before the final topping and browning stage, then bake uncovered after thawing to recapture that crispy, cheesy finish.

Reheating

Reheat chilled gratin in a 350°F oven, covered with foil, for about 20 minutes or until heated through. For leftovers that have been frozen, thaw overnight in the fridge before reheating as usual. Uncover for the last few minutes to restore the coveted golden crust of Rice Gratin (Tian de Courgettes au Riz).

FAQs

Can I use brown rice instead of white rice?

Brown rice adds extra chew and nutty flavor, but it will need a longer baking time and a bit more liquid. Parboil brown rice slightly before adding, or check doneness and add extra milk if needed so the gratin doesn’t dry out.

How do I avoid a watery gratin?

If your zucchini is very watery, you can sprinkle it with a pinch of salt and let it sit for 15 minutes, then gently squeeze out excess moisture. This step isn’t required for most summer zucchini, but it guarantees a firmer, creamier Rice Gratin (Tian de Courgettes au Riz).

Can I make this gluten free?

Absolutely! Swap out the all-purpose flour for a gluten-free alternative like rice flour or a 1:1 gluten-free blend. The result will be just as tender and satisfying.

Is it possible to add other vegetables?

Yes, feel free to fold in grated carrots, leeks, or even wilted spinach with the zucchini for extra color and flavor. Just be mindful of their moisture content; a quick sauté or squeeze helps avoid sogginess.

What type of Parmesan works best?

For true French flair in your Rice Gratin (Tian de Courgettes au Riz), use real Parmigiano-Reggiano, freshly grated. Pre-shredded cheese works in a pinch but won’t give you the same depth of savory nutty flavor or the perfect, crisped top.

Final Thoughts

There’s a little magic in every bite of Rice Gratin (Tian de Courgettes au Riz). If you’re craving something wholesome, warming, and just a touch fancy, this recipe delivers—all with classic Julia Child ease. I can’t wait for you to try this at home and watch it become an instant favorite at your table!

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