Sola Bread recipe Zucina bread is a popular bread in the Mediterranean world.

It’s known as a traditional bread in Israel because of its unique shape.

It can be eaten as a sandwich, as a filling for breads, or as a bread for breadless pizzas.

The bread can also be made into a salad or sandwich topping, which is one of its most popular dishes.

But it’s also a favorite in many parts of the world.

The recipe for this bread is from a cookbook by the late French author Jean-François Ly, and it can be easily adapted for the Mediterranean and Mediterranean-inspired dishes.

1 pound white and yellow zucchini 1/4 cup whole wheat flour 1/2 teaspoon baking powder 1/8 teaspoon salt 1/3 cup water 3 eggs 1 tablespoon olive oil 2 tablespoons lemon juice 3 tablespoons fresh grated Parmesan cheese, chopped 2 tablespoons minced fresh parsley or rosemary leaves 3 tablespoons olive oil, for brushing the top of the bread Zucini bread can be made with any bread flour.

You can find the recipe here.

It requires a few steps: Heat oven to 425 degrees F. Line a baking sheet with parchment paper.

Sprinkle the zucina with flour.

Bake until the zucca is tender, about 15 minutes.

Drain the zuccina in a colander, and rinse in cold water.

Cut the zuca into thin slices and set aside.

Combine the flour, baking powder, salt, and water in a medium bowl and mix well.

In a small bowl, whisk together the eggs, olive oil and lemon juice.

Stir in the parsley and lemon.

Pour the flour mixture into the zucera and mix until it is all incorporated.

Roll the dough into a log and place on the prepared baking sheet.

Bake for 10 minutes, or until the crust is firm and the zuchinas are golden.

Cool on the baking sheet for 10 to 15 minutes, then brush the top with the melted butter.

To serve, sprinkle the zukiccia with grated cheese and serve immediately.