Mohamed Shili This easy and delicious Julia Child Zucchini Tian is a simple yet flavorful dish perfect for any meal. It’s creamy, hot, and packed with healthy zucchini and rice. You can easily swap in common ingredients, and it’s flexible enough to suit different tastes. A great addition to your go-to recipes!
Ingredients Needed
- 2 lb (1 kg) zucchini, grated
- 1 cup (1 medium) brown onion, finely diced
- 2 garlic cloves, minced
- 3 tbsp olive oil, divided
- 2 1/2 cups warm liquid: zucchini juices plus milk, heated (see directions)
- 2/3 cup parmesan cheese, grated
- 1/2 cup medium grain white rice, uncooked
- 2 tbsp flour
- 2 tsp salt
- Black pepper to taste
How To Make Zucchini Tian
- Prepare the Zucchini: Grate the zucchini and place it in a large bowl. Sprinkle with 2 tsp salt and mix well with your hands. Let the zucchini sit in a colander over a bowl for at least 20 minutes to release its juices. Afterward, squeeze out the liquid, straining it through the colander to collect the zucchini juices. Rinse the zucchini under cold water for 15 seconds and squeeze out the excess water, discarding it. Pat the zucchini dry with paper towels.
- Prepare the Gratin: Add milk to the collected zucchini juices until you have a total of 2 1/2 cups of liquid. Warm the liquid either in the microwave or on the stove. Heat 2 tbsp olive oil in a large heavy-bottomed pan over medium heat. Add the garlic and onion and sauté for 8 minutes until translucent and golden. Increase the heat to medium-high, then add the zucchini and cook for 5 minutes, stirring frequently. Add the flour and cook for 2 minutes while stirring constantly. Remove the pan from heat, then add all but 2 tbsp of the parmesan cheese, stirring quickly to combine. Taste and adjust seasoning with more salt and black pepper if needed.
- Cook the Rice: Add the uncooked rice and warm zucchini milk mixture to the pan. If you want to make it ahead, stop here and refrigerate. On the day of serving, continue with the next step.
- Bake: Preheat the oven to 425°F (220°C). If your pan is not ovenproof, transfer the mixture into a buttered baking dish. Sprinkle the remaining 2 tbsp parmesan cheese over the top and drizzle with the remaining 1 tbsp olive oil. Cover with a lid or foil and bake in the top third of the oven for 15 minutes. Then, remove the lid or foil and bake for another 10 to 15 minutes until the top is golden and the liquid is absorbed. Tilt the dish slightly to check if any liquid remains; if it does, return it to the oven for 5-minute intervals.
- Rest and Serve: Let the zucchini tian rest for 10 minutes. During this time, any residual liquid will be absorbed. Serve immediately for the best results!
Recipe Tips
- Don’t skip draining the zucchini: Squeeze out excess liquid to avoid a watery dish and help the flavors concentrate.
- Use freshly grated parmesan: It melts better and adds more flavor than pre-shredded cheese.
- Adjust the seasoning: Taste the mixture before baking to ensure it’s well-seasoned.
- Let it rest before serving: This allows any residual liquid to absorb, giving a firmer texture.
- Make ahead option: Prepare up until the baking step and refrigerate until ready to bake for a quick and easy meal.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftover zucchini tian and store in the fridge for up to 3 days.
- Freeze: Store leftover zucchini tian in an airtight container in the freezer for up to 2 months. To thaw, place it in the fridge overnight, then reheat in the oven at 350°F (175°C) for 20 minutes.
- Reheatng: Reheat leftover zucchini tian in the oven at 350°F for 10-15 minutes until hot throughout. You can also microwave for 2-3 minutes, stirring halfway.
Nutritin Fact
Serving Size: 1 serving (about 1 cup)
- Calories: 200
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 450mg
- Potassium: 450mg
- Total Carbohydrate: 18g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 6g
More Julia Child Recipes:
Julia Child Zucchini Tian
Description
This easy and delicious Julia Child Zucchini Tian is a simple yet flavorful dish perfect for any meal. It’s creamy, hot, and packed with healthy zucchini and rice. You can easily swap in common ingredients, and it’s flexible enough to suit different tastes. A great addition to your go-to recipes!
Ingredients
Instructions
- Prepare the Zucchini: Grate the zucchini and place it in a large bowl. Sprinkle with 2 tsp salt and mix well with your hands. Let the zucchini sit in a colander over a bowl for at least 20 minutes to release its juices. Afterward, squeeze out the liquid, straining it through the colander to collect the zucchini juices. Rinse the zucchini under cold water for 15 seconds and squeeze out the excess water, discarding it. Pat the zucchini dry with paper towels.
- Prepare the Gratin: Add milk to the collected zucchini juices until you have a total of 2 1/2 cups of liquid. Warm the liquid either in the microwave or on the stove. Heat 2 tbsp olive oil in a large heavy-bottomed pan over medium heat. Add the garlic and onion and sauté for 8 minutes until translucent and golden. Increase the heat to medium-high, then add the zucchini and cook for 5 minutes, stirring frequently. Add the flour and cook for 2 minutes while stirring constantly. Remove the pan from heat, then add all but 2 tbsp of the parmesan cheese, stirring quickly to combine. Taste and adjust seasoning with more salt and black pepper if needed.
- Cook the Rice: Add the uncooked rice and warm zucchini milk mixture to the pan. If you want to make it ahead, stop here and refrigerate. On the day of serving, continue with the next step.
- Bake: Preheat the oven to 425°F (220°C). If your pan is not ovenproof, transfer the mixture into a buttered baking dish. Sprinkle the remaining 2 tbsp parmesan cheese over the top and drizzle with the remaining 1 tbsp olive oil. Cover with a lid or foil and bake in the top third of the oven for 15 minutes. Then, remove the lid or foil and bake for another 10 to 15 minutes until the top is golden and the liquid is absorbed. Tilt the dish slightly to check if any liquid remains; if it does, return it to the oven for 5-minute intervals.
- Rest and Serve: Let the zucchini tian rest for 10 minutes. During this time, any residual liquid will be absorbed. Serve immediately for the best results!
Notes
- Don’t skip draining the zucchini: Squeeze out excess liquid to avoid a watery dish and help the flavors concentrate.
- Use freshly grated parmesan: It melts better and adds more flavor than pre-shredded cheese.
- Adjust the seasoning: Taste the mixture before baking to ensure it’s well-seasoned.
- Let it rest before serving: This allows any residual liquid to absorb, giving a firmer texture.
- Make ahead option: Prepare up until the baking step and refrigerate until ready to bake for a quick and easy meal.
Julia Child Zucchini Tian
