If any of those courgettes do grow to a huge inedible size you could try this:
I recall my grandfather, many moons ago, using a massive marrow to make a home made alcoholic concoction... it always fascinated me..
He cut one end off and hung the thing up with string in the larder. Every day he added a small spoonful of sugar and poured double that amount of some spirit or other into the top – he did this for several days. I think the alcohol may have been gin!
Later, at the lower end, he made a very small hole with a meat skewer and stood a jug under the marrow. I can’t say that I was ever allowed to taste the result but it seemed to keep my grandfather happy for hours!
You could always experiment with a whole line of the things adding different spirits to see which one worked best… what better use for larger than lovely marrows?
Just found a recipe but it wasn't gin!
Farmer’s Marrow rum recipe
Ingredients:
I large ripe marrow with hard skin
3-5 lbs of demerara sugar
Activated wine yeast (Lindsey suggests bread yeast would do at a pinch)
Juice of an orange
Method:
Slice off stalk end of the marrow with a bread knife. Savng enough to use as a lid. Remove all pith and seeds.
Pack the cavity with demerara sugar.
Pour over previously activated yeast and the juice of an orange.
Replace top of marrow, seal with sellotape.
Hang marrow in a muslin bag, cut end uppermost in a warm place.
After 3 wks marrow may show signs of leaking out. Either make a hole in bottom of marrow and run liquid into fermenting jar. fit airlock, let ferment out. You can if you wish add a few raisins to fermenting jar. syphon off and bottle.