Julia Child's Tian de Courgette au Riz

Inspired by the famous Julia Child's we present vegan tian de courgette au riz. Creamy and rich rice flavored with zucchini and topped with a crispy panko crumb.

We adore Julia Child's and the impact she has made on creating a platform for home chefs and changing the way many Americans view cuisine. As an homage, we've decided to journey through here recipes and create vegan versions.

Tian de Courgette au Riz, or what Americans call zucchini rice gratin, is traditionally made with cream, cheese, and other dairy products. In our vegan recreation, we've opted to use olive oil, oatmilk, and panko (for that cheese crust effect). The end result was rich rice mixed with nuggets of zucchini and a crispy edge and top.

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Serving Size: 4-5 People

Description:

Inspired by the famous Julia Child's we present vegan tian de courgette au riz. Creamy and rich rice flavored with zucchini and topped with a crispy panko crumb.

Ingredients:

2 pounds zucchini (up to 2 1/2 pounds)

1/2 cup plain, raw, untreated white rice

1 cup minced onions

3 tablespoons olive oil (up to 4 tablespoons)

2 large cloves garlic, mashed or finely minced

2 tablespoons flour

2 1/2 cups warm liquid: zucchini juices plus milk, heated in a pan (watch this closely so that it doesn't curdle)

1/3 cup panko + drizzle of olive oil

pinch Salt and pepper

2 tablespoons olive oil

Instructions:

PREPARE THE ZUCCHINI

1. In a large bowl, grate the zucchini and sprinkle with 2 tsp salt

2. Place zucchini in a colander over a bowl to collect the juices that sweat out. Leave for at least 20 minutes.

3. Squeeze the remaining liquid out of the zucchini

4. Pat the zucchini dry and lay on a paper towel

TO PREPARE GRATIN

1. Combine zucchini juices with plant-based milk to make a total of 2 1/2 cups of liquid. Warm liquid in the microwave or on the stove.

2. In a small pot, heat the liquid

3. In an oven-safe pan heat 2 tbsp olive oil over medium heat. Add garlic and onion and sauté for 8 minutes until translucent and starting to turn golden.

4. Turn heat up to medium-high, add the zucchini and cook for 5 minutes, stirring frequently.

5. Add flour and cook for 2 minutes, stirring constantly.

6. Remove from heat. Do a taste test to check for seasoning. Add more salt if desired, and a good grind of black pepper.

7. Add rice and liquid. And return the pan back to the heat and allow to simmer

TO BAKE

1. Preheat oven to 220C/425F

2. Sprinkle panko and tbsp of olive oil into the zucchini gratin mix.

3. Cover with lid or foil, then place in the top 1/3 of the oven.

4. Bake for 15 minutes, then remove the lid/foil and bake for a further 10 to 15 minutes until the top is golden and the liquid appears to have been absorbed.

5. Rest for 10 minutes. While resting, any residual liquid will be absorbed.

6. Best served immediately.