Instructions: In a colander, combine the zucchini and salt. Set aside for 30 minutes.

In a large bowl, combine 3 cup of flour, yeast, sugar and all but 1 Tablespoon of the cheese. Press zucchini to drain well and add to flour mixture. Toss to mix evenly. Stir water and oil into flour mixture to make a soft dough. Turn onto floured board and knead, using extra 1/2 cup of flour, until dough is smooth and elastic. Shape dough into a ball and place in lightly oiled bowl, turning once. Cover with damp cloth and allow to rise 20 minutes.

Grease 12 muffin-pan cups or 9-inch square baking pan. Punch down dough and divide into 12 balls; place in cups or pan. Sprinkle rolls with remaining cheese. Cover pan with damp cloth and let dough rise until doubled, about 40 minutes. Heat oven to 400 degrees. Bake rolls 20-28 minutes until golden brown. Remove from pan and allow to cool on wire rack.

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