Julia Child’s Zucchini Au Gratin

July 14, 2016
Julia Child's Zucchini Au Gratin - An incredibly delicious gratin with a complex flavor, light and creamy without being loaded with calories

“This book is for the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules, children’s meals, the parent-chaffer-den-mother syndrome, or anything else which might interfere with the enjoyment of producing something wonderful to eat”     ~ Julia Child  |  Mastering the Art of French Cooking, Volume 1

Zucchini Gratin 10-600

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The two volumes of Mastering the Art of French Cooking have been a staple on my bookshelf for fifteen + years.  I bought them at a musty bookstore in San Francisco during the early days of my IT career, when training classes were taken onsite rather than online.  It was one of those places that make you feel like you’re walking into a Paul Auster novel.

I’ve paged through them over the years, swearing to myself this would be the year I’d tackle her cassoulet,  but alas, I’ve yet to cook from them.  Instead, I savor the smell of their musty pages and admire the previous owner’s handiwork in all of the smudges.

They remind me of growing up.

While I didn’t fully appreciate it back then, both of my grandmothers were incredible cooks.  How I loved being in the kitchen with them, watching as they’d steal a glance at the recipe sitting off to the side.  The history of all their cooking was splattered on the pages.  The meals our family ate for the holidays, at church potlucks, and

Sunday suppers

Julia Child's Zucchini Au Gratin - An incredibly delicious gratin with a complex flavor, light and creamy without being loaded with calories

Lately, I’m finding that the romance of cookbooks isn’t flipping through them for nostalgia’s sake, or even inspiration, but instead when I choose something to make and surrender to the recipe’s every word.  A scrap of paper marking the page that I keep referring to, wanting to make certain I’m doing exactly as it directs

Hoping it will turn out as delicious as the name leads me to believe, and happy to have a dish outside of our regular rotation

Lately, I’ve been in a strange but wonderful place where I haven’t been feeling overly creative in the kitchen.  With all of the fun things to do outside during the day, along with produce from the garden, dinner most nights have been something as simple as a tossed salad with a bit of protein, and a drizzle of balsamic over the top.  I wouldn’t label it a rut per se, instead,

simply a different season

Certainly, there’s no one who can grow a zucchini bigger and better than my parents.  Although this week we’ve been bringing home some in the five to six-pound range.

Running a little short on creativity, I went searching for ideas

Julia Child's Zucchini Au Gratin - An incredibly delicious gratin with a complex flavor, light and creamy without being loaded with calories

The Food52 Genius Cookbook was published a year or so ago, and is precisely the thing you need if you’d like to be inspired and have something to guide you along.  It’s recipes highlighting a technique, with secrets and tricks that not only help you with the recipe but make you a better cook at the same time.

I’m far from a detailed or perfect cook myself, so when I found a book dedicated to finding the best (the genius) recipes, I was all ears.

When I ran across Julia Child’s Gratin of Zucchini, Rice, and Onions with Cheese, I decided the long wait was over.  I put down the cookbook in hand, and instead reached for the bookshelf

Zucchini Gratin 11-680x

Photo Credit: Blogspot – 6kpicsa

I promise two + pounds of zucchini doesn’t look quite as daunting once it’s shredded, salted, and squeezed dry.  What’s left is a tamed pile and a lot of green, lightly salted liquid that can find its uses in veggie soups or sauces

It’s a gratin with a complex flavor, light and creamy without being loaded with calories.  A recipe that reminds me of risotto without all the stirring.  The sauce thickens nicely and is by the rice, creating a light béchamel.

The only swap from the original was brown rice for white.  All that was required was a little extra cooking time.

A few notes about the recipe

When the recipe says “zucchini juices and milk” it isn’t an exact amount of either.  I’ve found a one-to-one ratio works well (1 1/4 cup zucchini juice + 1 1/4 cup milk), although I’m sure you can’t go wrong however you happen to do it.

Mine took a bit longer in the oven than the recipe led me to believe, but that was probably because of the brown rice.  The recipe suggests the oven at 425 deg F, but I went with 400 because it needed to be in the oven a good 35 minutes and I was worried about it burning 

Bon Appetit!


ps:  More fun recipes and stories from Spaghetti Saturdays

— — —

~ Adapted barely from Food 52’s Genius Recipes and the original from Julia Child’s Mastering the Art of French Cooking, Volume 2

Julia Child's Zucchini Au Gratin


  • 2 - 2 ½ lbs. zucchini (or other summer squash)
  • ½ cup short grain brown rice (or white rice)
  • 1 cup onion, chopped
  • 5 Tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 2 Tbsp whole wheat pastry flour (or any flour of your choice, especially if you'd like to make the recipe gluten-free)
  • about 2 ½ cups warmed zucchini juices and milk
  • ¾ cup grated Parmesan cheese + a few tbsp for the top
  • salt and freshly ground black pepper to taste


  • Preheat the oven to 400° F
  • Shred the zucchini and toss them, along with a heaping tsp of salt and allow to drain in a colander (put a bowl under the colander as you'll want to reserve the juices).
  • After 10-15 minutes, squeeze as much as you're able, of the excess water out of the zucchini. (I've found if I put the zucchini in a nut bag, it works really well)
  • Set the zucchini aside on paper towels to dry
  • Meanwhile, bring a small pot of water to a boil.
  • Drop the rice into the boiling (and salted) water. Bring it back to a rapid boil for 8 minutes.
  • Drain, run cold water over the rice, and set aside on paper towels to dry
  • Return the pan to the stovetop over low (or simmering) heat. Keep an eye on it so it doesn't burn, we're simply warming it a bit while we work on browning the onions and zucchini
  • Add 1 part zucchini juices to 1 part milk. (The recipe calls for 2 ½ cups of liquid in total. If you'd like your gratin to be on the wetter side, I'd lean toward 2 ½ cups. For a drier gratin, closer to 2 cups)
  • In a large frying pan over medium heat, cook the onions slowly in 3 to 4 Tbsp. olive oil for 8 to 10 minutes, or until they're tender and translucent.
  • Raise the heat to medium-high and continue to cook, stirring slightly for several minutes, or until the onions have just browned
  • Add the zucchini and garlic to the pan, toss, and cook until the zucchini is almost tender.
  • Sprinkle in the flour, stir and remove from the heat after a minute or so
  • Gradually stir in the 2 ½ cups warm milk/zucchini juice; make sure the flour is well blended and smooth.
  • Put the pan over moderately high heat and bring to a simmer, stirring.
  • Remove from the heat again, stir in the blanched rice and ½ cup of the grated Parmesan.
  • Taste carefully for seasoning and add additional salt and freshly ground black pepper if necessary
  • Butter a 6-8 cup baking dish that is about 1 ½ to 2 inches deep.
  • Turn the zucchini mixture into the prepared pan and sprinkle the remaining Parmesan cheese on top.
  • Dribble the remaining olive oil over the cheese.
  • Bake in the upper third of the oven until the gratin is bubbling, the top has browned, and it appears that most of the liquid has absorbed. (Keep an eye on it, and you'll begin to see it set up, and the surface become slightly browned) Mine took about 30-35 minutes
  • Let it sit for about 8 to 10 minutes before serving. It will still be hot, and the dish will hold together a bit better for serving.
  • Serve warm.
Serves: 6
Nutrition + Show
Calories 240
Total Fat 13.7g
Saturated Fat 3.4g
Carbohydrates 25.4g
Fiber 4g
Sugars 6.2g
Protein 7.6g
Print This Recipe

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  • Reply Lizzy July 16, 2016 at 11:18 pm

    This reminds me of a healthy grownup version of the broccoli-rice-cheese casserole my family ate when I was young. That was made with the ubiquitous “Campbells Cream of God Knows What” soup cans.

    Thanks for a healthy real food alternative, and for using my favorite cast iron casserole pan.

    Love your food styling.

  • Reply Alicia July 24, 2016 at 5:21 am

    Since I grew up in an Indian household with rice on the table every night the idea of rice + cheese is still just so…bizarre? Even risotto weirds me out at times. I remember cheese rice – literally cheddar cheese melted onto white rice – was a staple at my preschool. Toddler me didn’t like it. Having said that, Luisa at The Wednesday Chef just posted a recipe for Sicilian baked rice with eggplant, peppers, and tomatoes that I’ve made twice in a week, so this is definitely next. I like the technique, using the liquid from the zucchini to cook the rice in the oven is so smart.

  • Reply Jelli August 29, 2016 at 4:16 am

    Thank you, Ali! I made this last night for dinner and it was a huge hit. I forgot to rinse the salted zucchini and was worried midway through that the dish would be too salty. No matter. I used 50/50 water and milk instead of the reserved zucchini water, since I didn’t want to add any more salt. The final dish came out great. I also had perfect results not pre-cooking the rice (I used jasmine).

  • Reply candy September 15, 2016 at 7:27 am

    September is a great month, for a lot of reasons (mostly the weather). Chicago is finally cooling down, and I am looking forward to more hot and bubbly dishes in my life. This one will be happening soon!!

  • Reply Lena September 20, 2016 at 3:00 pm

    Ali, you are a saint. I know you read these comments since you answer to them and yet you are always sweet and helpful. You give so many hints and options and alternatives and never make a passive-aggressive stab at your readers – which a lot of bloggers do after a while. I understand their frustration but reading texts always peppered with comments on how the readers might react gets very meta very fast and adds to the negativity.
    I would never have that much restraint so I bow to your wisdom not only in matters of cooking but also netiquette and obviously patience and love for the community!

  • Reply Alice May 6, 2017 at 7:49 pm

    You know, I’d never think to mix zucchini and rice together in one dish this way. I guess that’s why Julia Child is such an icon. She isn’t afraid to take risks when it comes to her food.

  • Reply Ana De- Jesus May 8, 2017 at 12:33 pm

    I have been running short on creativity in the kitchen as well so when I am in that state of mind I too surrender myself to a cook book, which is not necessarily a bad thing! This gratin looks divine x

  • Reply Elena May 9, 2017 at 10:48 am

    5 stars
    This is exactly what I want to eat RIGHT NOW! Looks amazing! Your rice gratin dishes make me so happy ?

  • Reply Joy May 10, 2017 at 9:02 pm

    5 stars
    Wow, zucchini and rice! I always buy zucchini and end up boiling it for side dish, I like the simple taste of zucchini but this recipe is something I must try soon. 🙂 Thanks for sharing! 🙂

  • Reply Francis May 15, 2017 at 2:32 am

    5 stars
    Awww .. I love Julia Child

    Your story of her cookbook reminds me of my grandmother’s copy. It was worn, written in, smudged up, and always open on her counter. How I wish I could be back in her kitchen one last time. *sigh*

    I have a pile of zucchini that are going to become a Parmigiana tonight … but hey, it’s only July! I have lots more time to get this into the rotation too. xx

  • Reply Theresa May 15, 2017 at 4:33 am

    5 stars
    Tried this last night and LOVED IT. I wanted to hug this meal. While I cut the recipe in half to get 3 servings, I am beyond excited to go home and eat my leftovers. Did my own modifications and I used couscous instead of rice (was out of rice) so left it completely uncooked when stirring it in before the oven and it worked AMAZING. I also did a mix of Parmesan and Havarti (helped with the browning process) and added roasted peppers (needed to get rid of them) and turkey bacon (had a few slices left).

    Great recipe and wonderful suggestion on letting the water drain longer from the zucchini. Needed no milk! Also, I noticed that someone asked about making it GF. I used GF all-purpose and it worked wonderfully!

  • Reply robin rue May 15, 2017 at 5:15 am

    Julia Child is my all-time favorite. I could have sat there and watched her show for hours. Not only was she entertaining, but she had the BEST recipes. ps: Have you watched some of them on YouTube?

  • Reply Alli Smith May 15, 2017 at 5:43 am

    I also enjoyed watching my grandma and mom cook. They rarely used a recipe unless they were baking and their food was always delicious. I’ll have to try this Zucchini Au Gratin. It looks amazing. I think I’ve watched every movie or TV documentary ever made about Julia. Loved her!

  • Reply Amber Myers May 15, 2017 at 7:40 am

    5 stars
    OO this looks scrumptious! I love Julia Childs. I’ve never attempted to make any of her stuff though. I worry I’d mess it up. I’m not the best in the kitchen.

  • Reply Jeanette May 15, 2017 at 8:23 am

    5 stars
    Thanks! You just saved my life (I think) 😉 I had a couple of zucchini on the porch waiting their turn to turn into something yummy, but when I looked out there the other day there were MORE…and last night they had multiplied again. I think we have a breeding problem or something, as I can’t imagine where they’re coming from if they’re not reproducing while I sleep. They’ll shortly be in my freezer in this cheesy goodness and halted from their goal of taking over the world! 🙂 I’ve never made one of your recipes yet that has failed to please my super picky tribe. Please keep it coming!!

  • Reply Christy Maurer May 15, 2017 at 10:40 am

    ‘Tis the year for zucchini and where they’re one, there’s always 10! This looks like it would be amazing, especially with whole grain spelt or kamut instead of white rice! x

  • Reply Sarah Bailey May 15, 2017 at 11:48 am

    Oh now this sounds like a good and delicious dish to try! I could totally see myself tucking into a slice for dinner! Yum.

  • Reply Angelic Sinova May 15, 2017 at 11:58 am

    My grandmother used to have this Julia Child’s cookbook and there was always the most delicious recipes inside. That Zucchini Au Gratin looks amazing.

  • Reply Heather May 15, 2017 at 12:21 pm

    5 stars
    Wow, that looks amazing. Glad we did a second planting of zucchinis, because this.must.be.made!

    ps: Love your blog! xx

  • Reply Ankit Agarwal May 15, 2017 at 12:32 pm

    5 stars
    Julia Child’s recipe’s are like holy grail for me. It’s a shame that I dont get enough time to cook and try every one in her book. looks awesome. gonna try this on weekend.

  • Reply Anosa May 15, 2017 at 4:33 pm

    I made this on Saturday night, and it was dinner along with a fried egg. It was perfect!
    I followed the recipe, with the following lazy cheats…
    I didn’t feel like parboiling the rice, so I added cold water to it in the measuring cup, and let it sit til it was needed. When it was time to add it to the mixture, I simply drained it and was good to go. I used the full 2.5 cups of liquid in the gratin, and a long-grain white rice, and had zero issues with excess liquid. It baked up perfectly, in 30 minutes exactly.
    I also used my 12 inch cast iron skillet for the entire recipe, stovetop to oven. (I was all about fewer dishes this weekend!).
    My other lazy cheat was to NOT rinse the salty drained zucchini. I just didn’t salt the onions or zucchini while cooking, and it all worked out perfectly.
    Thanks, Ali. It’s a keeper!

  • Reply Tami May 15, 2017 at 5:53 pm

    I didn’t spend a lot of time in the kitchen as a child. I am envious of you for having grandmas who shared their experiences in the kitchen. I guess I can learn and pass that on to my grandkiddos, right?

  • Reply Vicky May 15, 2017 at 8:08 pm

    5 stars
    How awesome that you finally tried it out! Zucchini are one of my favorite veggies as they are so versatile. I don’t think I have ever made any as pretty as this though. I would feel too intimidated to try a Julia Child recipe.

  • Reply Kristi May 15, 2017 at 9:01 pm

    4 stars
    Love your description of finding these treasured cookbooks in out-of-the-way places! Thank you for the inspiration to get out of the routine and overcome the intimidation of trying something new. Also, great heads-up on switching to brown rice! Thanks!

  • Reply Claudia Krusch May 15, 2017 at 10:26 pm

    Julia Child had a thing for rice! She uses it to thicken soups (great for GF thickening) and also in a thing called “soubise” which is caramelized onion and gruyere. Gorgeous! Putting this on the weekend menu.

    PS I have made your “addictive” 50 shades of green salad dozens of times this summer. Swoon. Totally addictive.er.

  • Reply Tatanisha Worthey May 15, 2017 at 10:45 pm

    Made this Sunday night and loved it. I followed directions to the letter except – I did not parboil the rice – and I used short grain Japanese white rice. I threw the rice in with the sautéed onion as if it were risotto. There was a bit of liquid in the bottom of the dish when I served it but it was completely absorbed by the rice overnight and was even better the second day. Am making now, again, for a break fast tomorrow. Thanks for the recipe Ali!

  • Reply roch May 16, 2017 at 1:46 am

    Yum! This is one of the recipes that’s light for dinner or brunch. I think we can make it next weekend for the family. We just have to find fresh zucchini in the market.

  • Reply Mars May 16, 2017 at 3:13 am

    I have made it for years; in fact, it was one of the first things I made from Julia’s #2 book. I never (!) modify the recipe – don’t be tempted as it is perfect just as it stands. I felt positively redeemed when Food 52 choose it for their book “Genius Cooking.” Because that’s exactly what it is

  • Reply Mia May 16, 2017 at 8:39 am

    I love zucchini or squash spaghetti a healthy version of pasta esp. if you want to cut down your calories. It is tasty as well and easy to make. I have this tools I bought in Amazon to cut veggies into noodles. I love it I used it a lot and be creative in the kitchen

  • Reply Rose Cottrill May 16, 2017 at 11:13 am

    5 stars
    I have lurked for years, finally commenting. I made this last night with a mega zucchini and it’s amazing! Much more complex in flavor than I expected from such a short list of ingredients, creamy and almost sweet, this is a dish to make lots every summer. I hope I get a monster crop of zucchini next year!

  • Reply Aileen Adalid May 16, 2017 at 12:25 pm

    I don’t care for zucchini, but it seems like this would also be nice with broccoli.

  • Reply Rika May 16, 2017 at 1:15 pm

    Had this last night after a friend dropped off some zucchini and summer squash. Loved it! It is one of those alchemical dishes that ends up being
    more than the sum of its parts. I used some Swiss cheese in addition to the Parmesan, and also added some nutmeg and a trace of cayenne. It took a little longer to prep than I thought, but was well worth it in the end. I thought the parboiled rice to thicken it all up was ingenious. Very light, too. May throw some leeks in there next time and, who knows, a bit of cooked bacon

  • Reply Debra J Hawkins May 16, 2017 at 2:09 pm

    5 stars
    Long time reader, first-time poster. Never disappointed with your recipes!

    I’ve made this twice. Mine was delicious the first go around but a little too mushy for my preference – I thought it might have been due to the enthusiasm of my food processor. Hand grating the second batch gave it a bit more oomph (I also added more milk rather than zuke juice back in to up the richness cause why not).

    While my boyfriend likes this recipe, I’ve basically eaten two batches by myself and plan to eat another one very soon.

  • Reply Ra'Nesha May 18, 2017 at 1:37 am

    4 stars
    My favorite Zucchini recipe is German Chocolate Zucchini Cake or Zucchini prepared in light oil with a saute of salt and pepper. Thanks for sharing this recipe we’ll have to try it.

  • Reply Hannah May 19, 2017 at 6:14 am

    Mastering, Volume II, is superb! Try the eggplant caviar with walnuts, La Tentation de Bramafam…it is killer with toasted pita bread.
    Richard Olney, The Master, in his Simple French Cooking has an OMG recipe for zucchini gratin with rice…it does call for 2 eggs. Totally delicious!

  • Reply Shawna June 21, 2017 at 11:19 pm

    I made this tonight with risotto rice … yummy. Thanks!

  • Reply Anjali Chawla July 21, 2017 at 9:00 pm

    My favorite recipe from Vol. II is Pea-Pod Soup. People’s eyes light up: What’s this? Familiar, yet not. Different and special, and yes, freezes just fine. So many years of throwing the pods away in the spring….

  • Reply David Elliott August 9, 2017 at 2:45 am

    So exciting! I am always looking to process a mountain of zucchini, and just when I thought we should give up, along comes this. Thank you! As an aside, our new family favorite recipe comes from A Girl and Her Greens by April Bloomfield–Stewed Zucchini. Although the name leaves a little to be desired, this is a super-simple, one-pot dish that (doubled, which we always do) allows four or five people to plow through three or so pounds of zucchini without realizing what’s happened. It’s vegan, but somehow creamy, supports parmesan cheese, and is great on toast. So worth adding to the list

  • Reply Aditi August 16, 2017 at 4:57 am

    I have been particularly off cooking these days, I just don’t feel like doing it. To inspire myself, I refer to cook books so many times and that definitely helps. Thanks for sharing this recipe, I will have to try it. 🙂

  • Reply Ania August 16, 2017 at 5:04 am

    I totally understand your romance for cookbooks. I have so many of them but always resort to one book I always go to. But I do love them for inspiration too. This looks like a delicious recipe.

    • Reply Sarah Bailey August 16, 2017 at 12:43 pm

      There really is something about cookbooks isn’t there, something about delving into the pages and seeing what you can find to cook, that everyone will enjoy.

  • Reply Alli Smith August 16, 2017 at 7:14 am

    There are several Julia Child recipes that I’ve been planning on tackling for years. Maybe some day I’ll get around to trying them. I have a love affair with old cookbooks as well, especially the ones handed down from my grandma and mama.

  • Reply Anosa August 16, 2017 at 7:59 am

    I can’t believe you’ve had her books for over 15 years and have finally tried a recipe you liked. I am not good with keep cooking books but my mother is and I remember cooking with her as a kid and her want to get the recipe just right as the book made it out to be.

  • Reply Mimi Green August 16, 2017 at 8:55 am

    5 stars
    Ha, I could have used this recipe last week when I had the world’s largest zucchini in my fridge (I made 2 zucchini breads, 2 pasta and zucchini recipes, zucchini fritters and it was in a thai salad as well – phew). I’ll have to find some smaller zucs at the market and make this pronto. Looks divine! xx

  • Reply David Elliott August 16, 2017 at 9:36 am

    Obviously, as someone who appreciates food, I have heard of Julia Child’s famous recipe books. And I have a ton of recipe books. I try to keep to recipes but surrendering to them becomes difficult when trying to please different sensibilities. I do love how you put that thought with the surrendering to a recipe.

  • Reply Jen S August 16, 2017 at 10:23 am

    I absolutely love zucchini; it was even one of the few vegetables I enjoyed eating when I was little and hated vegetables. My grandma doesn’t cook much, but my grandpa is an awesome cook and I look forward to our visits just so I can eat his cooking 🙂 Unfortunately, he’s across the ocean so I only get to see him every few years — it probably makes his cooking taste way better though with so few visits!

  • Reply Nellie August 16, 2017 at 11:40 am

    I have been making Julia’s grated and sautéed zucchini/ and or yellow squash for years. Easiest side dish ever. Grate, sauté in butter, add a little salt and pepper. People ask “what is this ?” They don’t believe it’s zucchini. They don’t believe something so simple is Julia Child.. It is bright green, buttery delicious, like some new vegetable. No salting, no draining, the extra liquid cooks out while you sauté.
    Can’t give you the page or title as I am not in the same place as Vol. 2, but you really don’t need a recipe.

  • Reply Jen Temcio August 16, 2017 at 12:39 pm

    5 stars
    Yum! This is great! We had an overzealous zucchini plant this year that left us with 3 giant zucchinis by the end of the season. We shredded them and threw them in the freezer (after baking two zucchini cakes first) but still have a ton to work through – this will definitely be on the list for dinners this week! I’ll have to research the draining of frozen zucchini though… hmm.

  • Reply Censie Sawyer August 16, 2017 at 4:20 pm

    I love finding inspiration in cook books. Especially cook books that my grandmother used. It is always fun to see her notes. We have a ton of zucchinis in our garden right now, I really think my family would enjoy this great zucchini recipe.

  • Reply Pam August 16, 2017 at 5:07 pm

    I’m a little short on zucchini, although I already have some cooked spaghetti squash. Thoughts on combining the two? Sacrilege?

  • Reply Sarah Honey August 16, 2017 at 5:55 pm

    Julia Child is my favorite chef. I was so happy to visit her actual kitchen in DC last year. It was truly an amazing experience. Haven’t tried her Zucchini Au Gratin recipe yet. Looks amazing.

  • Reply Lisa August 16, 2017 at 7:01 pm

    Oh the memories I have of Julia Childs, she was definitely one of my favorite cooks too. I love Zucchinis but, for the life of me I can not get the rest of the family to even try it. Maybe if I serve it mixed like your recipe above with rice they might just try it!

  • Reply Tina Butler August 16, 2017 at 7:38 pm

    After I saw Julia and Julia I purchased Mastering the Art of French Cooking. It sits in my cookbook collection of my most favorite cookbooks. I love that tumblr graphic of Julia child. I have lots of zucchini that needs to be used , so I can’t wait to try the Zucchini Au Gratin recipe. I will also pass this recipe on to my SIL as she is currently in zucchini overload.

  • Reply Melanie Smith August 16, 2017 at 7:38 pm

    5 stars
    I have been making Julia’s grated and sautéed zucchini/ and or yellow squash for years. Easiest side dish ever. Grate, sauté in butter, add a little salt and pepper. People ask “what is this ?” They don’t believe it’s zucchini. They don’t believe something so simple is Julia Child.. It is bright green, buttery delicious, like some new vegetable. No salting, no draining, the extra liquid cooks out while you sauté.
    Can’t give you the page or title as I am not in the same place as Vol. 2, but you really don’t need a recipe.

  • Reply Jamie P. August 16, 2017 at 9:20 pm

    5 stars
    Mastering, Volume II, is superb, and somehow, freer. Try the eggplant caviar with walnuts, La Tentation de Bramafam…it is killer with toasted pita bread.
    Richard Olney, The Master, in his Simple French Cooking has a OMG recipe for zucchini gratin with rice…it does call for 2 eggs. Totally delicious!

  • Reply Mayuri August 16, 2017 at 11:25 pm

    Having no children and a job that means I don’t eat dinner with my husband most nights, this still looks like the type of cook once, eat many times meals I like to make so neither of us live off of canned soup. I feel like I’m seeing this all over the place- it’s probably time to try it.

  • Reply Sandy N Vyjay August 17, 2017 at 12:05 am

    It was nice reading about your experiences with your cookbook. I view cookbooks as more than just that. They are for me entire fantasy worlds by themselves. But I always find that what sounds exotic and exciting on the pages of a cookbook turns out to be a damp squib.

  • Reply Made Adayasa August 17, 2017 at 2:50 am

    5 stars
    September and October used to be my favorite months of the year, but having school aged children sure makes it hard to enjoy these glorious two months as much as I used to. They are always complete madness.
    Also-NO EGGS! I was crying a bit inside as I read this post, sure that I wouldn’t be able to try this recipe out for a while because of my middle daughter’s egg allergy. Three cheers! It is on the list.

  • Reply Angela Milnes August 17, 2017 at 5:27 am

    In fact, I’ve made this for years. It’s one of the first things I made from Julia’s #2 book. I never (!) modify the recipe – don’t be tempted as it is perfect just as it stands. I felt positively redeemed when Food 52 choose it for their book “Genius Cooking.” Because that’s exactly what it is!

  • Reply Natalia August 17, 2017 at 5:57 am

    I have some old cookbooks that I really love. I got them passed down to me from my grandma. Julia Child has some of my favorite recipes ever.

  • Reply Amanda August 17, 2017 at 6:33 am

    5 stars
    I have always loved Julia Child but have never cooked any of her recipes. This one sounds like it would be easy enough to make though and something the entire family would love!

  • Reply Melissa Dixon August 17, 2017 at 7:29 am

    I have never been one to follow a recipe exactly. I just can’t help myself, I am always trying to improve it along the way. Even my own recipes get a change as I make them, my family jokes that if they really love something they better enjoy it because chances are it will change before they get to enjoy it again although I do leave the favorites alone but try something new here and there. We cook a lot at home since moving to Iowa, the area we live in has terrible food and even worse service so I am constantly cooking. I may have to give Julia Child’s cookbook a go and see what we can come up with.

  • Reply Jenn August 17, 2017 at 8:37 am

    Julia child will always be a part of me and my memories with my mom. I grew up following her recipe book, and watching episodes of her cooking show. I love this blog post. I’ll have to give this recipe a try.

  • Reply Lisa Favre August 17, 2017 at 10:01 am

    I wish I could have had a taste of both of my grandmothers cooking! One of them lived on a farm and my mom often talks about how she used to get eggs from her chicken every morning. I should get myself both volumes of Mastering the Art of French Cooking – I always purchase them for others as gifts but never get copies for myself!

  • Reply Jaime Nicole August 17, 2017 at 10:38 am

    I love the idea of selecting recipes to make that highlight a technique that will make you a better cook. What a great way to learn! And of course Julia is the pinnacle!

  • Reply Anita August 17, 2017 at 11:45 am

    That looks amazing! I’m going to have to give this a try seeing how much I love potatoes. Not a fan of au gratin but after looking over your recipe I’m willing to give it a try. Hope mine looks as good as yours.

  • Reply Kita Bryant August 17, 2017 at 1:18 pm

    This is awesome. My husband just shrieked at the sight of the zucchini mountain I brought back from the market, must have been telepathy!

  • Reply Jenny August 17, 2017 at 11:07 pm

    Surprisingly, my grandmother was never a baker or a cook really. I’ve always wanted one of those grandmas that bakes pies and desserts for the kids/grandkids. lol but I am lucky to have her. Thanks for this lovely zucchini recipe!

  • Reply Lena Burkut August 17, 2017 at 11:53 pm

    Julia Child is such an inspiration and every dish she came up with looks amazing! You made this dish so awesomely appetizing! It is also a perfect time for the zucchini dish. I have been cooking zucchinis a lot, but I am ready for something different. Would love to try this one!

  • Reply Madeline August 18, 2017 at 12:29 am

    4 stars
    I *wish* I had that in the freezer right now. I’m in the process of making a dessert buffet for a friend’s wedding on Sunday and I officially have no energy for dinner tonight. We will probably be ordering in. Next time, I will totally plan ahead (right?)

  • Reply Sheri August 18, 2017 at 12:43 pm

    My mum baked and cooked a lot! We are a family of five kids so you can imagine how much was being cooked. I loved the food and never really thought about the time it takes to prepare food everyday and make your family happy. Now I have a completely different insight.

  • Reply Jennifer Seigler August 18, 2017 at 12:54 pm

    5 stars
    Both my grandmothers are wizards in the kitchen. When we were kids, we lived fairly close to both of them so it was common that we’d hang out in their houses after school and during weekends. Funny thing is, they did not use cookbooks nor measuring spoons. They cooked according to taste. I have a few cookbooks of my own, and I follow a recipe to the letter the first time I try out a dish. The next time however is tweaked to my own preferences. I will look for copies of Julia Child’s cookbooks. I saw the movie about her and I would love to read and try out her recipes too.

  • Reply Dr. K. Lee Banks August 18, 2017 at 10:57 pm

    4 stars
    It’s always nice to come across a new zucchini recipe. I just happen to have some in the fridge right now! I like your comment about hoping the dish turns out as good as its name sounds – I can relate! This is the second recipe I’ve seen in blogs tonight and it looks like another “must try” one to me!

  • Reply Juliette August 19, 2017 at 11:38 am

    5 stars
    Now I sit here wondering why I don’t have a Julia Child cookbook! I would love to try out some of her recipes! My mom loves to clip recipes she finds in the magazines and in the Sunday paper and keeps them in a clear file folder. She reads through the recipes but does not follow it to the letter. She cooks by taste, and that’s fine because her dishes always turns out delicious!

  • Reply Teresa August 19, 2018 at 8:22 pm

    4 stars
    I made the Zucchini Au Gratin and it came out great.  The only thing that I need to work on was the rice, it didn’t seem to be cooked all the way through so I may boil it longer next time.  Also, I had two zucchini and wasn’t sure if they were two pounds or not, but they must have been because it all worked.  My husband loved the dish and thought the rice was fine.

  • Reply Ruth August 11, 2020 at 10:45 am

    5 stars
    Love this recipe. Simple ingredients make the best dishes . This recipe is a keeper. Tasty and beautifully presented A great way to use an abundance of zucchini from the garden .

    • Reply Veggies By Candlelight August 11, 2020 at 1:19 pm

      You’re so right about recipes with just a few ingredients and garden fresh zucchinis are the best. Have a wonderful rest of your week! xx

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