Zucchini Mash

To make zucchini mash, first combine the flours in a large bowl. Peel the zucchini using a vegetable peeler. Gather up the ribbons of zucchini skins in a blender with 1/5 cup water and a few sprigs of marjoram. Dissolve the yeast and the cane sugar in 1 1/2 cups water at room temperature. Add the zucchini skin mixture and combine well.

Incorporate the zucchini liquid into the bowl with the flours using a wooden spoon, then add 2 tsp salt and mix a little longer to combine. Cover the bowl with a damp towel and set aside to rise at room temperature for 30 minutes. Cut the peeled zucchinis into small but irregular pieces along with half of the leek. Brown these in a pan with a drizzle of oil, salt, pepper, and a few marjoram leaves for 6-8 minutes.

Knead the dough with your hands until smooth and soft, then form into a ball, return to the bowl, drizzle with a touch of oil, cover with the towel again and leave to rise for 30 minutes. Knead a second time, then let rise a further 20 minutes. Rinse the squash flowers, cut into strips, and combine with the cooked zucchini.

Divide the dough in two, then stretch out both halves with your hands to produce two 12”x16” rectangles. Lay one out on a baking sheet, scatter with the vegetable mixture, season with salt, pepper, and a few marjoram leaves, then cover with the second piece of dough. Bake for 10 minutes at 450°F on the middle shelf of the oven, then move to the bottom of the oven for a further 10 minutes. Remove and let cool before serving.