1 lb. zucchini, grated
2 tbsp. salt
1 pkg. active dry yeast
1 1/4 c. lukewarm water
3 1/2 c. flour
olive oil (for brushing)

Preheat oven to 425°F. In colander, alternate layers of grated zucchini and salt. Leave for 30 minutes, then squeeze out moisture with hands. Combine the yeast with 1/4 cup of lukewarm water. Stir and leave for 15 minutes to dissolve the yeast. Place zucchini, yeast and flour in a bowl. Stir together and add just enough of the remaining water to obtain a rough dough. Transfer to a floured surface and knead until smooth and elastic. Return the dough to the bowl; cover with a plastic bag. Leave to rise in a warm place until doubled in volume, about 1 1/2 hours. Grease a baking sheet. Punch down the risen dough with your fist and knead into a tapered cylinder. Place on the baking sheet. Cover and leave to rise in a warm place and let double in volume, about 45 minutes. Brush with oil and bake until golden, 45 minutes. Cool on rack.