Courgettes

Well if they're huge corgettes, then I think the thing they're actually called are marrows  
 

http://www.cookitsimply.com/category-0020-0c201.html

One of my favourites and I've made it here in this country (converted) is Zucchini-Pineapple Quick Bread:
From cookinglight

This recipe makes two loaves. Freeze the extra loaf, tightly wrapped in plastic wrap and heavy-duty aluminum foil, for up to one month. Thaw at room temperature. Slices are good microwaved at HIGH for 10 to 15 seconds.

Yield
2 loaves, 14 servings per loaf (serving size: 1 slice)

Ingredients
3  cups  sifted all-purpose flour (about 13 1/2 ounces)
1  teaspoon  salt
1  teaspoon  baking soda
1/2  teaspoon  baking powder
1 1/2  teaspoons  ground cinnamon
2  large eggs
2  cups sugar
2  cups  grated zucchini (about 1 1/2 medium zucchini)
2/3  cup  canola oil
1/2  cup  egg substitute
2  teaspoons  vanilla extract
2  (8-ounce) cans crushed pineapple in juice, drained
Baking spray with flour
Preparation
1. Preheat oven to 325°.

2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.

3. Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

Nutritional Information
Calories:167 (32% from fat)
Fat:5.9g (sat 0.5g,mono 3.3g,poly 1.7g)
Protein:2.4g
Carbohydrate:26.5g
Fiber:0.7g
Cholesterol:15mg
Iron:0.9mg
Sodium:151mg
Calcium:16mg

Thanks, Laura. I assume one could use eggs instead of egg substitute? I don't keep the fake stuff lying around. 

Use egg whites, that's all egg stubstitue is  

ETA- 1/4 egg subsitute = 1 egg or 3 egg whites

So using eggs themselves is just fine

Well if they're huge corgettes, then I think the thing they're actually called are marrows

mmm, no... i don't think that's right.
I think a large courgette and a marrow are 2 different animals... certainly they're a different texture inside, even if they look similar outside.

I think a large courgette and a marrow are 2 different animals...

Uh, Q-G.  I think you mean VEGETABLES. 

Thank you for saying zucchini instead of the c-word.  I'm giving rep to everyone who said zucchini.

Zucchini!!

They're the same plant, although some varieties are considered better to eat young (as courgette) and some are better left to turn into marrows.

The longer you leave a courgette on the plant it not only gets bigger but the texture becomes more marrow-like.  Also once skin gets thick enough you can "cure" them like pumpkins/winter squash - this also alters the texture.  The exact point where it stops being a big courgette and becomes a small marrow is probably up for debate.

But if that's true, then why are marrow seeds and courgette seeds both sold?

Because some varieties are better to eat young and some are better left to turn into marrows.  

For good marrows your looking for a variety that has a thick skin on the fruit, conversely people like thinner skins on courgettes.  You can let a plant grown from "courgette seeds" produce a big fruit and you'll get a marrow but chances are it won't be as "good" as one from a variety sold as marrow (and vice versa.)

P.S. I forgot to add that varieties sold as "courgette" will probably have been bred to produce more flowers so you get and therefore produce more, smaller fruit.  Apparently Raymond Blanc grows a variety at his Le Manoir aux Quat’ Saisons that they only use for flowers - they don't let it fruit at all.

They're the same plant, although some varieties are considered better to eat young (as courgette) and some are better left to turn into marrows.

The longer you leave a courgette on the plant it not only gets bigger but the texture becomes more marrow-like.  Also once skin gets thick enough you can "cure" them like pumpkins/winter squash - this also alters the texture.  The exact point where it stops being a big courgette and becomes a small marrow is probably up for debate.

This was always my understanding.  
Not that I'm entirely sure because my web searching has led me in different directions.  

The courgette/marrow distinction is a bit of an artificial one really.

Traditionally in the UK they were called marrows and were eaten as the big, more mature fruit.  The idea of eating the fruits when they're small turned up some time after the war via France; I've got some old cook books from this time that talk about this new-fangled way of eating courgettes with courgette always in italics to show it's a foreign word.  English being the magpie language it is at some point the word got naturalised, the italics dropped and it became just the word for small marrows.  I'd suspect nowadays that more people would recognise a courgette over a marrow.

A slightly crooked analogy is "gelato" which has made it's way into modern American-English in much the same way.

I like this recipe to stuff zucchini:
http://allrecipes.com/Recipe/Ricotta-Stuffed-Zucchini/Detail.aspx?strb=1
I always add garlic to it, and sometimes also add mushrooms and/or black olives.

I also like to slice it thinly, sauteeing it in butter and garlic.  I then eat it as a side dish, sometimes put it on pizza or add it (and some mushrooms) to the recipe below, for a hearty veggie meal:
http://www.recipezaar.com/Americas-Test-Kitchen-Skillet-Baked-Ziti-314560

Made some zucchini bread last night, and since the recipe made two loaves and I only had one loaf pan, I put the other loaf in the muffin pan. So I got a nice big loaf of bread and 6 big muffins, using only half of one of the big courgettes. By the way, these aren't giant enough to look like marrows, I've seen what those look like, but they were still pretty massive. 

I want zuchinni bread now!

Oh and my co-workers are quite amused by a zuchinni bread- they had never even heard of it before- they find it a bit strange, like pumpkin pie.  However, once they tried it when I made it, they were like, oh wow, this is good!