Spoon the courgettes into a colander,
sprinkling them lightly with salt. Leave to drain for 30 minutes, then
pat dry with kitchen paper.
Mix the flour, yeast and Parmesan
together and season with black pepper. Stir in the oil and courgettes,
and add enough lukewarm water to make a firm dough.
Knead the dough on a lightly floured
surface until smooth, then return to the mixing bowl, cover it with
oiled clear film and leave it to rise in a warm place, until doubled in
size.
Meanwhile, grease and line a 23cm
round sandwich tin.
Preheat the oven to 200oC/400oF/Gas
6.
Punch down the dough, and knead it
lightly. Break into 8 balls, roll each one and arrange them, touching,
in the tin.
Brush the tops with milk and sprinkle
over the sesame seeds.
Allow to rise again, then bake for 25
minutes or until golden brown. Cool slightly in the tin, then turn out
to a wire rack.