Zucchini rice and cheese gratin (Tian de courgettees au riz) from Smitten Kitchen by Julia Child and Deb Perelman

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Notes about this recipe

  • louie734 on August 26, 2025

    Updated directions on deb's blog simplify the process. Because I wanted to use brown rice, I parboiled it for 8 minutes, then left it to stand in the cooking water for awhile until ready to assemble (30 minutes?). This uses a truly incredible amount of grated zucchini. Decreased the oil to an amount reasonable for frying the onion, made sure everything was generously salted, and used soy milk instead of dairy milk. Penzey's Justice spice blend made it into the mix as well. The cheese was grana padano. A half recipe served 2 as a main. Sides were white beans and a simple tomato salad. Next time - white beans layered into this gratin would be incredible. And/or a few sliced/blistered tomatoes atop...

  • Smokeydoke on December 10, 2016

    Agree with the others, this was delicious. I sorta followed the original directions, but I heeded sldoug that the dish was too rich, so I dialed back on the olive oil and didn't add any butter to the topping. And I added 3/4 cup of buttermilk (needed to get rid of it) in lieu of the milk/zucchini water. I also added more rice than the recipe called for. All these substitutions and it came out fine. I'm going to guess that it's a forgiving dish and a great way to get rid of leftovers. A fried egg on top would've made it fabulous.

  • Melanie on December 05, 2016

    Delicious, froze the extras. Followed the original directions.

  • Grywhp on September 24, 2016

    Enjoyed this as a main course. Makes good leftovers, too, especially when topped with a fried egg.

  • sldoug on September 29, 2015

    Made September 2015. Followed recipe exactly except did not blanch the rice. After 30 minutes my zucchini released just over a cup of liquid so I had to add just over a cup of milk. This made for quite a rich dish! My kids really liked it but it was a bit much for me.

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