Name: Zucchini and Rice Gratin
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: French
Ingredients: 2 to 2½ pounds zucchini, grated; ½ cup uncooked white rice; 1 cup onion, minced; 5 tablespoons olive oil, divided; 2 garlic cloves, minced; ½ cup milk; ⅔ cup Parmesan cheese, grated and divided; Kosher salt to taste; Freshly ground black pepper to taste; Butter or oil for greasing baking dish

Jump to Recipe

Zucchini and Rice Gratin is a timeless French-inspired side dish that turns simple pantry ingredients into something rich, savory, and satisfying. Based on Julia Child’s beloved Tian de Courgettes au Riz, this recipe combines tender zucchini, rice, onions, garlic, olive oil, milk, and Parmesan cheese into a golden baked gratin. As it bakes, the flavors blend beautifully while the top develops a crisp, cheesy crust. Whether you serve it alongside roasted meats or enjoy it as a vegetarian main course, this Zucchini and Rice Gratin brings classic French home cooking to your table with very little effort.

Story

Julia Child introduced generations of home cooks to traditional French recipes, and this Zucchini and Rice Gratin remains one of her most approachable creations. Inspired by the Provençal tian de courgettes, this dish combines fresh zucchini with rice to create a hearty vegetable casserole that works as both a side dish and a light meal. I appreciate how Zucchini and Rice Gratin transforms everyday ingredients into something elegant. The rice absorbs moisture from the zucchini while Parmesan adds richness, creating a comforting dish that tastes even better with its crispy golden topping.

Ingredients

2 to 2½ pounds zucchini, grated
½ cup uncooked white rice
1 cup onion, minced
5 tablespoons olive oil, divided
2 garlic cloves, minced
½ cup milk
⅔ cup Parmesan cheese, grated, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
Butter or oil for greasing the baking dish

Step-by-Step Instructions

Preparing the Ingredients

Preheat the oven to 325°F and lightly grease a 2-quart baking dish. Wash the zucchini, trim the ends, cut each piece in half lengthwise, and grate it into a large bowl. Mince the onion and garlic, measure the rice, grate the Parmesan cheese, and prepare all ingredients before cooking so the assembly process moves smoothly.

Cooking Instructions

Heat 3 tablespoons olive oil in a large skillet over medium heat. Cook the onion for 8 to 10 minutes until translucent, then continue cooking until lightly browned. Add the garlic and cook for 1 minute. Stir in the rice and cook for 2 minutes while seasoning generously with salt and pepper. Transfer the mixture to the bowl of zucchini, add the milk and most of the Parmesan cheese, reserving 2 tablespoons for the topping. Mix thoroughly, transfer to the prepared baking dish, and cover tightly with foil. Bake for about 50 minutes until the rice becomes tender. Remove the foil, drizzle with the remaining olive oil, sprinkle with the reserved cheese, and bake uncovered for 10 to 15 minutes until golden brown and crisp.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid using overly large zucchini with tough seeds because they release excess moisture and affect texture. Do not skip seasoning the rice mixture before baking since the rice absorbs much of the flavor during cooking. In addition, keep the dish tightly covered during the first stage of baking so the rice cooks evenly without drying out.

Pro Tips for Better Flavor

For deeper flavor, allow the onions to caramelize slightly before adding the garlic. Freshly grated Parmesan produces a richer taste than pre-shredded cheese. If you enjoy extra texture, finish the gratin under the broiler for one to two minutes after baking. A small amount of fresh thyme or parsley also pairs beautifully with the zucchini and rice.

Serving and Storage

How to Serve

Serve this gratin as a side dish alongside roasted chicken, grilled fish, pork tenderloin, or beef roast. It also works wonderfully as a vegetarian entrée with a green salad and crusty bread. Because the flavors are mild yet savory, it complements a wide range of main dishes without overpowering them.

How to Store Leftovers

Allow leftovers to cool completely before storing them in an airtight container in the refrigerator for up to four days. Reheat individual portions in the microwave or warm larger portions in a 325°F oven until heated through. The gratin also freezes well for up to two months when wrapped securely.

Conclusion

This Zucchini and Rice Gratin proves that simple ingredients can create an impressive dish. With tender zucchini, creamy rice, aromatic onions, and a crisp Parmesan topping, it captures the comforting character of traditional French home cooking. Try this Julia Child favorite whenever you need a dependable side dish that feels both rustic and elegant.

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Frequently Asked Questions

Can I make Zucchini and Rice Gratin ahead of time?

Yes. Assemble the dish several hours ahead and refrigerate it covered. When ready to cook, bake as directed, adding a few extra minutes if the mixture is cold from the refrigerator.

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and additional liquid. For the best results, partially cook the brown rice before mixing it with the zucchini and other ingredients.

Why is my gratin watery?

Excess moisture usually comes from very large zucchini or insufficient baking time. Continue baking until the rice absorbs the liquid and the mixture sets properly.