Courgette preserving recipes

Courgette amourette – 5 ways to preserve zuchinni with love

Three months of a courgette glut, and one has had to get a little more inventive, than tarts and the courgetti spiralising fad.  Five courgette plants on the alotto plotto of two green varieties has given me an explosion of greeny big ‘uns. After pickling my onions I was quite partial to the idea of playing about with a little courgette preservation, and ended up with 5 fab very different style courgette condiments and a kitchen full of filled jars (not for long)….courgette and cashew pesto, sweet courgette relish, griddled aubergine and courgette, courgette chutney and courgette chilli piccalilli…..

Courgettes are probably the easiest thing I have found to grow, so even though I’m not the biggest fan I don’t think I’ll ever stop as at least I can look like a pro at something to the average joe! These beasts can literally double in size overnight, so a week of rain and no harvest has left me with many a courgettes & marrows in all shapes and sizes.  I’ve used oil, pickling and sugar/vinegar cooked preserves to utilise the excess and extend their lifetime for scoffing.

courgette and cashew pesto

This one is my fave because firstly I think pesto is one of the best things ever ever, and secondly it was a complete light bulb moment, forking belle original brainstormed recipe.  The lucky few that have been honoured with a jar so far have love, love, loved it



  • 3 home grown shallots finely chopped
  • 400g grated home grown marrow/ courgette (skin on, no seeds)
  • 2 cloves of garlic finely chopped
  • 90g cashew nuts
  • Big bowl of basil
  • Handful of curly leaf parsley
  • 50g parmigiana regiano
  • Salt & Pepper
  • 1tbsp olive oil
  • Plenty of extra virgin olive oil


How I made it rock

  1. Lightly cook the courgette, onion and garlic in the olive oil, salt and pepper to soften for 5-10mins
  2. Meanwhile whiz up the cashew nuts, herbs, parmesan lightly and start to add 4 tablespoons of oil until you get a chunky pesto consistency
  3. Once the courgette mix has cooled add to the food blender/ processor/ chopper and give a couple of short blasts to mix all together and just chop a little (you still want the texture)
  4. Add extra oil until you have the desired consistency
  5. Put into sterilised jars and cover with more oil so there is a layer above the pesto line to preserve

Keeps in the fridge for two weeks (so far….but was scoffed before I could see if lasted any longer!)

Griddled courgette and aubergine

Another oil preserved (so lower shelf life) option that can be used as a mezze type scoffing food. It uses baby courgettes which are a rarity on my plot but I had managed to grab a few towards the end of the season where the growth has decelerated significantly


  • 3 small home grown courgettes
  • 3 small home grown aubergines
  • 2 tbsp of lemon juice
  • Olive oil
  • Salt and pepper

How I made it rock

  1. Thinly lengthwise slice the veggies
  2. Mix in a bowl with salt and pepper and enough olive oil to smother
  3. Char on a griddle pan on a med-high heat for a few mins either side
  4. Place griddled veg into a bowl with the lemon juice and cool for 10mins
  5. Add veg into sterilised jars and cover with oil making sure there is no air pockets

…..Keep in the fridge for up to 2 weeks

Sweet courgette relish

I used this recipe based from the soil associations ‘The Preserving Book’, which is petty awesome for any fellow alotmenteer and foodie enthusiast.  But as always I was too impatient to follow all the instructions and didn’t quite agree with it all so had to make a few changes to make it my own!


  • 900g home grown courgettes chopped in a food processor to give very fine pieces
  • 1 red onion chopped as above
  • 500ml cider vinegar
  • 350g granulated sugar
  • 2 tsp English mustard powder
  • 1 tsp turmeric
  • 2 tsp chilli flakes
  • 4 tsp cornflour
  • 2tsp coriander seeds
  • 3tsp black onion seeds

How I made it rock

  1. Add everything into a heavy pan and bring to the boil stirring
  2. Simmer on low for 1 hour
  3. Put in sterilised jars, and best of all it lasts for 6 months
Dragons fire courgette chilli piccalilli

Another of my own inventions.  Not too keen on piccalilli or cauliflower, but I luuuurve chilli and have lots of courgettes (as if everyone doesn’t already know).  So rather than a cauliflower heavily based picallili, I only had a wee bit of cauliflower, oodles of courgette and everything else to hand.  I used some wickedly nerve defying red habanero chilli sauce gifted all the way from Mexico and my new favourite ingredient – Polish beetroot powder. My face was burning from the fumes just from making.  The end product is a little bit scary to the pallet so only for the chilli kicking adventurous



  • 300g sliced courgettes
  • Approx. 700g of home grown veg all chopped into chunky pieces –I used – small cauliflower, 2 carrots, two small calabrese broccoli, 6 large runner beans, handful of green beans, handful of purple beans
  • 2 large sliced red onions
  • 2 sliced red chillies
  • 4-5 tsp hot sauce of your choice
  • 5 tbsp cheap sea salt
  • 6 tbsp plain flour
  • 290g granulated sugar
  • 2 tsp turmeric
  • 30g English mustard powder
  • tablespoon beetroot powder
  • 900ml pickling vinegar

How I made it rock

  1. Cover all the prepped veggies in a glass bowl with the salt and cold water and leave overnight
  2. image image
  3. Completely rinse the next morning and blanch in boiling water for 2-3 mins
  4. Rinse with lots of cold water
  5. Make a paste with the flour, turmeric, sugar, mustard powder, chilli sauce and 4 tbsp of vinegar in a deep pan
  6. On a medium heat add the remaining vinegar and stir to give a smooth broth until boiling (face stinging time) and then simmer for 20mins
  7. Leave to cool only very slightly for 5 mins, then toss in the veggies and fill the sterilised jars to last for 6 months…. eat with care and fire extinguisher on the ready


Courgette chutney

Swiped this recipe off allrecipes so a bit of a cheat copy, just changing to what I had in stock, but dead easy.  They recommended 45mins though but I had to leave simmering for hours to get the desired consistency. Doesn’t taste anything like courgette by the time its done but makes a nice allrounder farmers type chutney to have with cheese and biccies



  • 1kg home-grown marrow (seeds removed, peeled and chopped into cubes)
  • 1 eating apple cored and chopped into cubes (I leave skin on)
  • 1 medium onion chopped
  • 1 red and 1 yellow pepper chopped
  • 1 garlic clove, minced
  • 250g dark brown soft sugar
  • 250ml white wine vinegar
  • 1 tablespoon grated fresh root ginger
  • 1 tsp
  • 1/4 teaspoon crushed red chilli flakes
  • 1/2 teaspoon salt

Bucket of courgettes

How I made it rock

  1. Bung it all together in a big pan.
  2. Bring to the boil, then simmer uncovered, over a low heat until thick = ca. 2.5hours, stirring every half hour-ish
  3. Put into sterilised jars and lasts for 3 months


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