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I am late to this thread but maybe @gingerwithlimecookie will check back in. I make a filling with ricotta, spinach, scallions, garlic and eggs. I make them for my clients for Christmas and they always ask if I am making more for the next year.

One option is bread and butter pickles but with zucchini instead of cukes, they're really good.

Something else I'm trying (but can't yet vouch for) is freezing ziplock bags of shredded zucchini for later use in breads etc. It doesn't take up too much room which is nice.

today for lunch i fried* some garlic with a couple of pieces of anchovies and crushed chilli until fragrant, dumped some al dente pasta and a handful of halved cherry tomatoes. it only needed more anchovies.
*: i used the olive oil in which the anchovies were packed in

other days i make anchovy puff pastry twists; crumble anchovies on a sheet of puff pastry, cut puff pastry into long thin strips, twist, and bake til puffy and crispy.

@daniela: that looks fab--and I'm so pleased that I can actually understand most of your post (I am slowly learning Italian)!

A few weeks ago I made dinner as the husband was in the city for a meeting, and I made a sort-of-sauce with vermouth, olive oil, anchovies, garlic, salt, pepper and some crushed red pepper: http://takebackyourkitchen.com/2009/07/03/07-02-09-dinner-improv-roman-style-with-pasta-garlic-anchovies-and-vermouth/

@climbhighak - most people see a big difference between eggs and meat. Meat is a dead animal. Eggs are half of the genetic material necessary to create an animal, along with nourishment for an embryo. Eating eggs does not require killing animals (even if you believe an embryo is an animal; all factory eggs and most farm eggs are not fertilized). Eggs are also a heck of a lot cheaper than meat, so they are a good source of protein for those trying to shrink their grocery bill.

My version of Chicken Marsala:

Salt and pepper boneless, skinless chicken breasts. Dredge in flour.
Heat large skillet and add olive oil and a pat or two of butter. When this butter is melt, fry up chicken. Brown on both sides, remove and keep warm. Add marsala to the pan to deglaze, scrapping up the brown bits. Add chicken stock or broth. Simmer and reduce the sauce to make it slightly syrupy. Adjust seasonings with s/p. Finish sauce with a pat of butter. Return chicken to sauce and simmer until heated through, ~1min. That's about it. You could probably add some sauteed mushrooms, but some people just don't care for the fungus.

Made a layered casserole tonight with zucchini, bread crumbs, ricotta, pasta and grated cheese (parmesan, provolone, mozzarella).

Served meatballs on the side.

It was all good.

Well, I went back in time to college and I made that ramen / anchovy meal again (see above). First impressions were not kind: I overcooked the ramen, which was darn near impossible in school due to cooking limitations (soaking a ramen brick in hot water is a lot different than cooking ramen stovetop).

But once I got around the texture, the taste certainly took me back. It's salty and oily and fishy and delicious, with a hint of ridiculous. The anchovies got nice and warm and unctuous, while the olive oil mixed in with the ramen seasoning to create a thickly spiced paste. I'd probably add a squeeze of lemon or a small shot of balsamic vinegar next time. Perhaps also some smoked paprika or a few dashes of tabasco. And oh yes, there *will* be a next time.

Zucchini pancakes or zucchini hash browns might be a change of pace from all the other zucchini dishes. Or, you can grill some and add it to pasta. Or, you can get fancy and make Stuffed Zucchini Logs.

This month's Saveur has a recipe from Zuni for quick zucchini pickles. Looks good.

I like making zucchini pizza also. Thin crust, pesto base, feta cheese, sliced tomato, onion, and olives. Yum.

Zucchini in quiche is awesome. If I have too much leftover from a purchase and cannot use it soon, I slice lengthwise in half then quarters, then thinly slice and freeze in portions for a quiche/fritata/omlette at a later date.