Wash the zucchini flowers thoroughly, removing the pistils carefully and let them strain.

Prepare the tomatoes with the carrorts and the zucchinis and place everything in a bowl.

Wash the rice in a strainer and until it dries place very little oil in a pot that is large enough for all the ingredients and turn the onions until they are slightly golden brown.

Add the rice and stir often (so that it doesn't stick to the pot) for less than a minute and then add the vegetable mixture that you have stading by with 2 cups of water.

You will have to add about 3 cups water during cooking. I add it gradually because I don't want the mixture to be very watery but I want it to have a little sauce left in the end. Don't forget to stir very often so that the rice doesn't stick to the pot.

Let it cook for about 12'-15' then add the spices and the herbs with a little olive oil (2-3 tbsp). You don't want the rice to be completely cooked.

When you remove it from heat you can add a little butter optionally and set it aside for a little while to cool. Meanwhile, preheat the oven to 180°C.

Open the flowers gently and place little amounts of the stuffing in each (make sure that the mixture has some sauce) and after you fold the petals to seal, place them carefully in a baking tray brushed with oil.

Bake at 180°C for 30-40 minutes depending on your oven. Bon Appétit!