In a collander, sprinkle grated zuchini lightly with salt and let drain for 30 minutes. Pat dry.
Mix flour, yeast and Parmeasn cheese together and add black pepper to taste. Stir in oil, zucchini and sufficient water to form a firm dough.
Kneed dough until smooth and then let rise in an oiled bowl. When dough has doubled punch down and lightly knead before dividing and shaping into eight equal balls. Arrange in a daisy pattern in a greased 9" round pan and let rise again.
Bake at 400F for 24 minutes or until golden brown.