1 lb Zucchini -- grated 2 tb Salt 1 pk Active Dry Yeast 1 1/4 c Lukewarm Water 3 1/2 c Flour -Olive Oil -- for brushing 1. In a colander, alternate layers of grated zucchini and salt. Leave for 30 mins over a bowl or sink. Then squeeze out the moisture with your hands. 2. Combine the yeast with 1/4 cup of lukewarm water, stir, and leave to dissolve for 15 mins. 3. Place the zucchini, yeast, and flour in a bowl. Stir together, and add just enough of the remaining water to obtain a rough dough. 4. Transfer to a floured surface and knead until smooth and elastic. Return the dough to the bowl, cover with a plastic bag, and leave to rise in a warm place until doubled in size, about 1 1/2 hrs. 5. Grease a baking sheet. Punch down dough with fist and knead into a tapered cylinder. Place on baking sheet, cover, and leave to rise i
n a warm place until doubled in volume, about 45 mins. 6. Preheat oven to 425 F. Brush with olive oil and bake until golden, 40 to 45 mins. Cool on a wire rack. The Great American Baking Book - ISBN 0-8317-3971-1 Dan Klepach
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