Ingredients

• 8 large zucchini flowers, with their stem removed
• 8 spoons rice
• 1 cup olive oil
• 1 bunch parsley, finely cut
• 2 spoons finely cut dill
• Some sprigs of finely cut fennel
• 1 kg finely cut tomatoes
• 1 large onion, finely cut
• Salt
• Pepper

Instructions

• Rinse the zucchini flowers, drain and set aside.
• Prepare the mixture by mixing in a bowl the rice, the herbs the tomatoes and the onion.
• Pour olive oil and season with salt and pepper.
• Stuff the flowers with the mixture.
• Place them in a oiled baking pan with the open part to face the surface of the pan.
• Season them with some extra salt, pour one glass of water and bake in 180 C until golden and until of the water is absorbed.