Prepare the yeast by mixing it with warm water and honey in a large bowl. Let it sit for about five minutes until foamy.

Add olive oil and salt to the mixture. Gradually stir in the flour until a shaggy dough forms.

Turn the dough onto a floured surface and knead for about eight minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for an hour.

While the dough rises, prepare the zucchini by grating or slicing it thinly. Sprinkle with salt and let it sit in a colander for fifteen minutes.

Squeeze the zucchini dry using a clean kitchen towel.

Preheat your oven to 425 degrees Fahrenheit. If using a pizza stone, place it in the oven now.

Punch down the risen dough and divide it into two equal portions. Roll each portion out into a large oval or circle on parchment paper.

Brush the surface of the dough with olive oil and sprinkle minced garlic over it. Arrange the zucchini slices evenly across the dough.

Sprinkle fresh rosemary and thyme over the flatbread. Add Parmesan cheese if desired.

Transfer the parchment paper and dough onto the preheated baking sheet or stone. Bake for fifteen to twenty minutes until golden brown.

Remove from the oven and let cool for a few minutes before slicing.