Ingredients:

3 courgette flowers
2 small zucchini (80g)
50g of fresh ricotta
Zest and juice of half lemon
Tea spoon of orange blossom honey
5g of butter
Table spoon of extra virgin olive oil
10g of parmigiano reggiano
1g of fresh marjoram
6 black olives (Moroccans)
Salt and pepper

Method:

Prepare a mixture with ricotta cheese and ¾ of parmigiano reggziano.
Black olives roughly chopped and the zest the lemon.
Keep in the fridge for 20 minutes.
In the mean time prepare a dressing with honey, half lemon, olive oil, salt, pepper and marjoram.
Cut the zucchini in circles and marinate them with the dressing.
Separately stuff the courgette flowers with ricotta mix and cover them with remaining parmigiano and butter (slightly soft on the top).
Place in the grill/oven for 8 minutes in 185?C.
Serve hot on a bed of marinated zucchini previously prepared.