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What to do with Courgettes, Marrows, Rhubarb and other excess fruit and veg...

Updated on November 6, 2014

Or zucchinis if you prefer

There are loads of great ideas on squidoo for courgettes and marrows (or zucchinis is you prefer) so here are links to zucchini pages, and some recipes of my own.

Made with the various courgette varieties in the picture!

Rhubarb and Ginger pudding (or 'Helens Rhubarb stuff')

an easy and great tasting rhubarb pudding, as made by my sister at her yearly birthday BBQ

This is really so simple, yet I only found out how to make it this year. Its always been a bit of a draw for my sisters barbeque as it looks great and tastes fantastic.



Ginger biscuits



cook the rhubarb, then mix in some srushed ginger biscuits and some yogurt - helen normally uses set yogurt, but greek style is what I use.


you can decorate the top like a trifle if toy want, glam it up a bit.

Apple and Marrow Marmalade Recipe

or courgette and ginger jam, as I have been calling it.


1kg peeled cored apples

1kg prepared marrow

2kg sugar

1 lemon (rind and juice)

60g ginger (I've used crystalised, fresh and powdered, the original recipe wasn't clear, so try it and see!)

instructions (and what I did)

1. Chop everything finely (I grated it all)

2. Put into a bowl in 3 layers, sugar in between, juice on top (I just put it all in a bowl) and leave overnight. (or in my impatient case a few hours)

3. Boil for 30 minutes, then test, keep going if required.

This recipe makes 8ish jars of jam?

Courgette cake

carrot cake without the carrot

Any carrot cake recipe will do, just cross out carrot and write in courgette (or zucchini if you prefer!)

Here's the one I use though


310g self-raising Flour

1 teaspoon Bicarbonate of soda

2 teaspoons ground cinnamon

1 teaspoon mixed spice

95g sugar

60g sultanas

1 egg

80ml milk or water

290g grated courgette

Bung it all in a bowl and mix it up then fill a 12 muffin tray and cook at gas mark 7 for about 20 minutes, or until they are cooked.

beetroot cake mix- verrrry pink!
beetroot cake mix- verrrry pink!

Beetroot Cake

Courgette Cake without the Courgettes

I'm overwhelmed with Beets at the moment, so what to do with them?

Well...cake obviously!

Once again its the same as carrot cake, so just replace the carrot with beetroot, either in your own recipe or in the courgette one above (although then you will have to change courgette rather than carrot...!)

courgette and Ginger Jam




Lemon juice

Fresh Ginger


Chop and peel your courgette, then weigh it.

Cook the courgette in a small amount of water

add the same weight of sugar as your prepared courgette

Add chopped / grated Ginger to taste

Add lemon juice to taste - I suggest 2 lemons worth per 12oz courgette

Boil till done.

It's a bit vague I know....make it up, I've made it runny and yellow (like the picture) and solid and orange (hard to spread) but always yummy!

Courgette and Tomato Chutney


2 onions , chopped

500g tomatoes , chopped

500g courgettes , diced

300ml white wine vinegar

2 Granny Smith apples , peeled and diced

250g brown sugar

2 tsp mixed spice

1 tbsp mustard seeds

thumb-sized piece root ginger , grated

4 garlic clove , crushed


1.Put all the ingredients in a large pan. Bring slowly to a simmer, stirring to stop the mixture sticking.

2.Simmer, uncovered, for 2 hours until dark, thick and chutney-like. Pour into sterilised jars and leave for 2-3 weeks before eating.

Nutritional information Per 25g/rounded tbsp

36 kcalories, protein 0.6g, carbohydrate 8.4g, fat 0.2 g, saturated fat 0g, fibre 0.5g, salt 0.02 g

Courgette, Apple and Pear Chutney

I've found myself with a load of windfall pears, so here's a use for them, and the shed load of courgettes.


1.7 kg Courgettes

500g Apples

500g Pears

300g Sultanas

400ml Cider vinegar

500g Soft dark brown sugar

2 Garlic cloves

1 Teaspoon salt

½ Teaspoon of ground white pepper

1½ Teaspoons of ground Allspice

1½ Teaspoons of ground ginger

½ Tablespoon mustard seeds

½ Teaspoon of ground mace


This recipe makes approximately 10 x 227g jars.

Dice the courgettes, peel and dice the apples and pears, and crush the garlic.

Add all the ingredients to a large, heavy bottomed pan and stir to combine.

Heat gently, stirring occasionally, until the sugar has dissolved.

Turn up the heat and bring to the boil, then turn it down again and simmer very gently, stirring from time to time, for 1 hour and thirty minutes until the fruit and vegetables and fruit are soft and glossy.

Ladle into warm sterilised jars and seal.

Store for three weeks before using.

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    • profile image

      Colin323 4 years ago

      I've had a glut this year (and every year). Coating them in batter and frying them gives them a crispy texture and flavour, which compliments grilled meat well, particularly pork. I like the sound of your courgette cake though, and will this a try.

    • Andrew Douse profile image

      Andrew Douse 5 years ago

      @September2012: Fab, I think I might have used slightly bigger than standard jars when I posted the recipe, and I certainly made it too thick! verrrry hard to spread, it was one of my first jam making escapades and I didn't know how to tell if it had reached setting point, so I left it too long.

      Its my aunts fault that its called marmalade - purely because of the bits I think, as its really as you say a sweet jam.

    • profile image

      September2012 5 years ago

      Marrow and Apple marmalade - made this according to the recipe posted here. I got eight full sized jars and two mini jars. Tastes good but is very sweet, so not for those who prefer a sharper marmalade. Don't know what it is like for spreadnig, as has not cooled down yet. Boiling time - it took me 50 minutes before I was happy with the consistency.

    • gregoryolney lm profile image

      gregoryolney lm 6 years ago

      I've got a freezer full of courgettes, and a ton of marrows in the garden, so these ideas are very useful - thanks !

    • profile image

      RecipePublishing 6 years ago