Zucchini-pesto doughnuts

These savory doughnuts are like little omelets, but far heavier on vegetables than eggs. We use only two eggs with almost three cups of zucchini, just enough to bind the mixture and hold it together. The doughnuts deliver far more robust flavor than you might expect, so accompaniments can be simple; try a green salad with light balsamic vinaigrette. The doughnut pan will be very full at first, but the mixture cooks down. Enjoy one doughnut as a side dish, or try two as a main.