Return of the Monster Courgettes: Garden Surprises After a Summer Away

Monster!

There’s something deeply comforting about returning home after a long trip. Three weeks away, campervanning around beautiful British Columbia with our grandchildren, left me with plenty of stories, a few mosquito bites, and a heart full of memories. But nothing quite prepared me for the garden surprise that greeted me on my return: the courgettes. Oh, the courgettes!

In just three weeks, my neat rows of baby courgette plants had transformed into a jungle of green monsters. Some of them were so large I briefly considered entering them in a local fair. Others could double as doorstops or light hand weights. Gardeners will know what I mean—leave them for a few days too long and they go from dainty and delicate to bloated and bossy.

But I’ve learned that even the most oversized courgettes deserve a second chance. Here’s how I’m making the most of my monster harvest, with recipes and ideas to celebrate the glut and not let a single one go to waste.

Very large courgettes (aka zucchini) can be a bit of a culinary challenge — their flesh tends to be more watery and their seeds larger and tougher than smaller ones. But don’t toss them! Here are several delicious and practical things you can do with them:

What To Do With a Monster Courgette

1. Courgette Bread or CakeGrate the courgette (removing the seedy centre if too spongy) and use it in a sweet loaf or cake. A lemon courgette drizzle or spiced courgette bread is a lovely way to sneak some veg into your afternoon cuppa.

2. Soup BasePerfect for batch cooking and freezing. Saute onion and garlic, add chopped courgette and vegetable stock, and blend it into a silky soup. A swirl of crème fraîche and a few herbs elevate it beautifully.

3. Fritters or PattiesGrated courgette mixed with egg, cheese, breadcrumbs, and herbs makes wonderful fritters. I like a dollop of yogurt or tzatziki on top and a fresh salad on the side.

4. Stuffed CourgettesSlice lengthwise, hollow out, and stuff with a mix of rice, lentils, feta, or minced meat. Top with cheese and bake. A hearty, rustic dish that makes the most of their generous size.

5. Curry or RatatouilleChop them into chunks and simmer them in a rich tomato sauce with aubergines, peppers, and herbs. Or spice things up with a courgette curry – they absorb flavour beautifully.

6. Courgette Relish or ChutneyA great way to preserve your surplus. Cook courgette with vinegar, onion, sugar, and spices for a tangy chutney that pairs brilliantly with cheese and crackers.

7. Courgette Gratin or LasagneUse thinly sliced courgette instead of pasta sheets or layer them into a creamy gratin. It’s lighter than your typical bake but just as comforting.

Reflections from the Garden Gate

This unplanned glut, much like life after retirement, is a reminder that sometimes things grow out of hand — and that’s not always bad. The garden, wild though it looks, kept giving even while I was away. And there’s something deeply satisfying about coming home, rolling up your sleeves, and making use of what the earth has offered.

So if you return from your summer travels to find a few surprise courgettes the size of wine bottles lurking under the leaves — don’t panic. Bake them, stuff them, simmer them. Share them with neighbours or pop them on a market stall. Even the bossiest vegetables can be turned into something delicious.

What’s the biggest courgette you’ve ever grown? What’s your favourite way to use them? Share your stories and recipes below — I’d love to hear them!