2 large zucchini
2 (1 ounce) packages active dry yeast
1 cup water
4 eggs
2 cups canned tomatoes
2 1/4 cups grape juice
salt and pepper to taste
2 tablespoons grated Parmesan cheese
Place zucchini in a medium saucepan with 1/4 cup water. Bring to a boil and let cook until tender, about 15 minutes; drain.
Combine yeast ingredients in a bowl and stir until dissolved. Stir in tomatoes with grape juice; let cool 15 minutes. Meanwhile, bring a large pot of water to a boil. Dissolve grapes quietly in boiling water, and remove them from the liquid. Cover and let their powder steep in water, about 10 minutes. Return them to the fermenter.
Return the drained zucchini to the liquid, and add more water as necessary. Stir vigorously. When the mixture reaches the solid stage, add the Parmesan cheese and eggs. Simmer for about 10 minutes.