Name: Child's Zucchini and Rice Gratin
Prep time: 20 min
Cook time: PT-487217H17M8S
Total time: 37 min
Ingredients: 2–2.5 lbs zucchini, grated & squeezed dry; ½ cup uncooked white rice (short-grain preferred); 1 cup minced onion; 5 tbsp olive oil (divided); 2 garlic cloves, minced; 2 tbsp flour (or GF blend); ½ cup whole milk (plus more if needed); ⅔ cup grated Parmesan (divided); Kosher salt & black pepper to taste

The Cozy Magic of Tian de Courgettes au Riz: Your New Family Favorite

Hey kitchen friend! Harper here, wooden spoon in hand and a happy little zucchini perched on my cutting board. Raise your hand if you’ve ever stared into your veggie drawer wondering how to transform humble zucchini into something that’ll make your crew actually ask for seconds? ✋ Today, we’re making magic happen with this Child’s Zucchini and Rice Gratin – or as the French lovingly call it, Tian de Courgettes au Riz. Imagine tender zucchini ribbons and creamy rice cuddled under a golden Parmesan blanket, baked until it’s bubbly and irresistible. This isn’t just kid food – it’s a gateway veggie dish with enough elegance for date night, yet gentle enough for tiny taste buds. I’ve watched picky toddlers gobble this up like it’s mac ’n’ cheese (shhh, our secret!). What I adore most? It turns that summer garden glut or grocery haul into pure comfort with just 20 minutes of hands-on time. No fancy skills needed – just a grater, a skillet, and that big baking dish you inherited from your grandma. Ready to turn “meh” veggies into “MORE PLEASE”? Let’s get sizzling!

How a French Farmhouse Won Over My Zucchini-Hating Heart

Picture 18-year-old me in a sun-drenched Provençal kitchen, wide-eyed and convinced zucchini was the enemy. My hostess, Madame Laurent, handed me a grater and a mountain of courgettes, winking: “Tu vas tomber amoureuse” (You’re going to fall in love). Skeptical? Absolutely. But as I grated, salted, and squeezed those greens, something shifted. The sizzle of onions in olive oil, the way rice soaked up garlicky milk like a thirsty sponge, the CHEESE… oh, the cheese! When that gratin emerged, golden and puffing like a contented cat, I took one bite and – mon dieu. The zucchini wasn’t soggy or bitter; it melted into the rice, sweet and savory all at once. Madame Laurent chuckled as I scraped the baking dish clean: “See? Zucchini just needed a little doudou (cuddle).” Now, every time I make this, I’m back in that farmhouse – proving that with patience (and Parmesan), even the staunchest veggie skeptic can become a believer.

Your Flavor Squad: Simple Ingredients, Big Personality

Gather these kitchen friends! Pro tip: Organic zucchini shines here since we’re using the skins.

Zucchini (2-2.5 lbs): Pick firm, glossy ones! Salting & squeezing is NON-NEGOTIABLE – it banishes sogginess. Chef’s hack: Yellow summer squash works too for a sunny twist!
Uncooked White Rice (½ cup): Short-grain like Arborio makes it extra creamy. No risotto rice? Long-grain works, but add 2 extra tbsp milk.
Onions (1 cup minced): Sweet onions (Vidalia!) reduce tear drama. Swap with 1 tsp onion powder in a pinch.
Olive Oil (5 tbsp, divided): Extra virgin for drizzling, regular for sautéing. Butter works but loses that lovely Mediterranean vibe.
Garlic (2 cloves minced): Fresh is best! Jarred? Use 1 tsp. Garlic-haters? Skip it – the Parmesan carries flavor.
All-Purpose Flour (2 tbsp): Our sauce thickener! Gluten-free? Cornstarch or GF flour blend (1:1 swap) works great.
Milk (½ cup, as needed): Whole milk = luxury. Dairy-free? Unsweetened almond or oat milk blends seamlessly.
Parmesan Cheese (⅔ cup grated): PLEASE grate it fresh – pre-grated won’t melt as dreamily. Vegetarian? Check for rennet-free labels.
Kosher Salt & Black Pepper: Salt the zucchini separately! Freshly cracked pepper adds a gentle kick.

Let’s Build Your Cozy Masterpiece: Step-by-Step

Step 1: Grate those zucchinis! I use the large holes on my box grater (watch those knuckles!). Toss in a colander with 1 tsp kosher salt. Let it sulk for 10-15 mins – this draws out water that’d make your gratin weepy. Then comes the fun: SQUEEZE! Get hands-on like you’re wringing a sponge. You’ll be shocked how much liquid escapes. Pat dry with paper towels. Chef’s mantra: Dry zucchini = happy gratin!

Step 2: Preheat oven to 375°F (190°C). Brush a 9×13 baking dish with 1 tbsp olive oil – sides too! This gives you those crispy-chewy edges everyone fights over.

Step 3: In a large skillet, heat 2 tbsp olive oil over medium. Sauté onions until they’re soft and translucent (5 mins) – no browning! We want sweetness, not char. Add garlic, stir 1 minute until fragrant (your kitchen will smell AMAZING).

Step 4: Stir in rice! Toast it for 2 mins, stirring constantly – it’ll turn slightly translucent at the edges. This builds flavor depth. Sprinkle flour over everything, stir well to coat (no lumps!). Now, slowly drizzle in milk while stirring. Watch the magic: It’ll thicken into a luscious sauce in 1-2 mins. If it looks too thick, add 1 extra tbsp milk. Remove from heat!

Step 5: Off heat, stir in HALF the Parmesan (save the rest for topping!). Season with pepper and a pinch of salt (go easy – zucchini is pre-salted!). Fold in squeezed zucchini gently. Taste! Adjust pepper if needed.

Step 6: Spread mixture into your oiled dish. Drizzle with remaining 2 tbsp olive oil – this makes the top golden! Sprinkle reserved Parmesan like fairy dust.

Step 7: Bake uncovered 45-50 mins. Don’t peek for 30 mins! You want that crust to set. It’s done when golden-brown with bubbles dancing at the edges. Let rest 10 mins – this helps it slice neatly. Kitchen victory dance required!

Making It Shine at the Table

Slide a spatula under generous squares and lift with pride! For kids, serve in colorful bowls with a side of apple slices. Adults? Plate it beside a lemony arugula salad or roasted chicken. Garnish with microgreens or basil ribbons for a pop of green. And that crispy top? Point it out like the crown jewel it is! Leftovers (if any!) reheat beautifully with a splash of milk.

Play With Your Food: Delicious Twists!

This recipe loves a remix! Try these:

Mediterranean: Add ¼ cup chopped sun-dried tomatoes + 2 tbsp chopped Kalamatas to the zucchini mix.
Protein Power: Fold in 1 cup cooked chickpeas or diced rotisserie chicken before baking.
Cheesy Bliss: Swap half the Parmesan for Gruyère or fontina (next-level melty!).
Gluten-Free/Vegan: Use GF flour + nutritional yeast instead of Parmesan + almond milk.
Summer Garden: Layer thin tomato slices over the top before baking – instant color!

Harper’s Heart-to-Heart: Why This Recipe Sticks

This gratin has evolved from my “oops-too-much-zucchini” days! Early versions were watery (hence the SQUEEZE commandment) and bland (hello, extra garlic!). One hilarious fail involved forgetting the rice entirely – baked zucchini mush, anyone? Now, I double it for potlucks – it’s always the first dish emptied. My toddler godson calls it “green cheese pie” and requests it weekly. The biggest lesson? Don’t rush the bake. That golden crust is worth every minute. It’s become my edible hug: simple, nourishing, and endlessly adaptable. Make it yours!

Your Questions, Solved!

Q: Can I skip salting/squeezing the zucchini?
A: Resist the urge! Skipping this = soggy gratin. Salt draws out water, squeezing removes it. Trust me – 10 mins saves heartache later!

Q: Why didn’t my rice cook through?
A: Two culprits: 1) Not toasting rice long enough before adding liquid (needs 2 full mins). 2) Oven temp too low – use an oven thermometer! If rice is still firm, cover with foil and bake 10 extra mins.

Q: Can I make this ahead?
A: Absolutely! Assemble (unbaked) up to 24 hours ahead. Cover and refrigerate. Add 5-7 mins to bake time since it’s cold. Or freeze baked portions for 3 months – reheat at 350°F until warm.

Q: Help! My topping isn’t golden.
A: Move the dish to the top rack for the last 10 mins of baking. If still pale, broil 1-2 mins (WATCH CLOSELY – it burns fast!). Drizzling olive oil pre-bake is key for browning.

Child’s Zucchini and Rice Gratin

Author: Harper Callahan
Total Time: 37 minute

Print Recipe

Description

Zucchini and rice never looked so chic. This cozy French-style gratin is pure comfort wrapped in golden edges and creamy bites, with tender courgette ribbons, sweet onions, and a cheesy Parmesan finish. It’s family-friendly, date-night ready, and summer garden-approved. No fussy steps—just a warm baking dish full of homey, herb-kissed goodness.

Ingredients

Scale

2–2.5 lbs zucchini, grated & squeezed dry
½ cup uncooked white rice (short-grain preferred)
1 cup minced onion
5 tbsp olive oil (divided)
2 garlic cloves, minced
2 tbsp flour (or GF blend)
½ cup whole milk (plus more if needed)
⅔ cup grated Parmesan (divided)
Kosher salt & black pepper to taste

Instructions

Salt & Squeeze Zucchini: Toss with 1 tsp salt, let sit 15 mins. Squeeze dry with towel.
Preheat oven to 375°F. Grease a 9×13 dish with 1 tbsp olive oil.
Sauté Onions: In 2 tbsp olive oil, cook onions until soft (5 mins), add garlic for 1 min.
Toast Rice: Stir in rice, toast 2 mins. Sprinkle in flour, stir well.
Add Milk: Slowly stir in milk until thickened (~2 mins). Off heat, stir in half the Parmesan.
Combine: Fold in zucchini, season with pepper. Spread into dish.
Top & Bake: Drizzle with 2 tbsp olive oil, sprinkle remaining Parmesan. Bake 45–50 mins until golden. Rest 10 mins before serving.

Notes

Dry zucchini is non-negotiable!
Use freshly grated Parmesan for best melt.
Bake uncovered for a golden top—move to top rack or broil briefly if needed.

Prep Time: 20 mins
Cook Time: 45–50 mins

Nutrition

Calories: 260 kcal per serving
Fat: 14g
Carbohydrates: 22g
Protein: 9g

Nourishment Notes (Approx per serving)

Final Thoughts: More Than a Side Dish

This Tian de Courgettes au Riz isn’t just a recipe – it’s a revelation in vegetable alchemy. It transforms “meh” zucchini into something extraordinary through simple techniques and patience. That salted-and-squeezed step? It’s a metaphor for life – sometimes you need to release what weighs you down to shine.

The beauty lies in its versatility. It’s humble enough for Tuesday dinners yet elegant for dinner parties. It bridges generations – I’ve seen grandparents and picky toddlers bond over seconds. And it’s a canvas: swap in seasonal produce (autumn’s squash, spring’s asparagus) and make it your own.

Most importantly, it teaches us that with the right approach, even the most underrated ingredients can become stars. Now go forth and squeeze, bake, and savor – your new favorite comfort food awaits!