Stuffed zucchini flowers

Serve 6 people

• 16 courgette flowers
• 2 courgettes
• 250 gr. goat ricotta
• 100 gr. pecorino
• a bunch of sweet marjoram
• a  clove of garlic
• 3 spoonfuls of oil
• salt and pepper

Clean the flowers, remove the pistils, wash them carefully and dry them with scottex. Wash the courgettes and cut them  into sticks. cook the courgettes in oil with the garlic. Mix ricotta, 60 gr pecorino, courgettes, chopped marjoram, salt and pepper. Stuff the flowers with this mixture, put them in an oiled  oven-proof dish, sprinkle the remaining pecorino and bake them in a hot oven - 200° for 15 minutes.

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