3 1/2 cups Zucchini; coarsely grated
Salt
1/3 cup Flour
3 Eggs; lightly beaten
2/3 cup Parmesan cheese; grated
2 tbls. Fresh basil; (2 to 3 leaves) or 1 tsp. dried basil
Salt and pepper to taste

Place zucchini in bowl and lightly salt. Let sit for 15 minutes and squeeze out all the water that is rendered. Roll in a towel and twist
again. This is to remove all possible water. Mix with rest of ingredients in a bowl. Spread on a well−oiled baking pan and bake in
a 350F oven until top is dry and lightly browned (20 minutes).

1 1/4 C. milk, scalded (do not let it boil), then cool to warm
1 tsp. salt
2 pkg. yeast
1/4 C. honey
3 Tbsp. sugar
2 eggs
1/3 C. Crisco, melted
3 1/2 C. flour, plus

Place all ingredients in mixing bowl and beat until smooth. Add enough of another 1 1/2 cups of flour to make a fairly soft dough.

In this stage either use dough hooks or knead in the flour by hand.
Let stand in a warm place for about 1 hour or until almost double in bulk.

Make into desired shapes and let rise in warm place on greased pans for 45 minutes or until fairly light.