
Ingredients
- 2 cups zucchini, grated
- Salt
- 5 cups flour
- 1 package yeast
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- About 2 cups lukewarm water
- Milk and sesame seeds for glaze
Directions
- Grate the zucchini and sprinkle lightly with salt.
- Place in a colander to drain for about thirty minutes.
- Squeeze thoroughly and pat dry to remove excess moisture.
- Mix together the flour, yeast, Parmesan, salt, and black pepper.
- Mix in the oil and zucchini.
- Stir in one cup water, and then add remaining water a little at a time, stirring until your dough is firm.
- Turn dough out of bowl and knead lightly, dusting with flour as needed.
- Place ball of dough in an oiled mixing bowl, turning it once to oil the top of dough.
- Cover with a towel and set in a sunny place to rise. Dough should double in size.
- Time for rising will vary. On a warm, sunny day, less than an hour should do it.
- Punch down dough and knead it lightly. Cut it into eight equal pieces, rolling each into a ball.
- Place balls in a lightly oiled 12-inch cake pan. Brush the tops with milk and sprinkle with sesame seeds.
- Cover with towel and let rise for about thirty minutes. Bake at 350°F for thirty-five to forty minutes.
Kate Rowinski is the author of a number of books, including The Wilderness Guide to Dutch Oven Cooking, The Ultimate Guide to Making Chili, and The Quotable Cook. She co-owns the Horse and Hound Gastropub in Charlottesville, Virginia with her husband Jim, her daughter Brooke, and her son-in-law Luther Fedora.
Excerpted with permission from The Emergency Pantry Handbook: How to Prepare Your Family for Just about Everything copyright 2013 by Skyhorse Publishing, inc. All photographs copyright Jim Rowinsky.