Zucchini Cheesy Bread

SERVES: 4

3 medium zucchini
2 large eggs
2 cloves garlic, minced
1/2 tsp. dried oregano
3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1/4 c. cornstarch
kosher salt
Freshly ground black pepper
pinch of crushed red pepper flakes
2 tsp. Freshly Chopped Parsley
Marinara, for dipping

DIRECTIONS
Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.
Slice and serve with marinara.

Artisan Bread

Ingredients: 
6.5 cups bread flour 
3 cups lukewarm water
two packets fast rising yeast
1.5 tbsp of salt

Pour the yeast into the water.
Mix the salt into the flour.
Pour the yeast and water into the flour and salt mixture. Stir until mixed. It will be a wet dough. Sprinkle the top with a little flour.
Allow the dough to rest in a warm area for 2 hours. It will more than double. Divide the dough into two parts and put onto two sheet pans that have a little cornmeal spread on them. Allow to rest for 40 minutes. Sprinkle the top with flour. Put 3 slashes across the top of each loaf. Bake at 375 degrees for 30 minutes.