2 1/2 c. flour
1 tbsp. sugar
1/4 tsp. salt
2 tsp. dill weed
1 pkg. dry active yeast
3/4 c. milk
1/4 c. butter
1/2 c. grated, well drained zucchini
1/2 c. ricotta cheese
1 egg

Grease 1 1/2 quart casserole. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, salt, dill weed and yeast; blend well. In small saucepan, heat milk and butter until very warm, 120 to 130 degrees. Add warm liquid, zucchini, cheese and egg to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining flour to form a stiff batter.

Spoon into prepared casserole. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place, 80 to 85 degrees until light, about 30 minutes. Heat oven to 350 degrees. Bake 30 to 40 minutes or until deep golden brown. Immediately remove from casserole; cool on wire rack.