Carefully remove the stems from your zucchini flowers and soak them in cold water for about 10 minutes.

Preheat your oven to 150°C (300°F) while you prepare the filling.

In a skillet, heat olive oil over low heat, add onion, and cook until caramelized, about 10 minutes.

Add spring onion and minced garlic, sauté for another 2 minutes.

Stir in the rice, coating it in the olive oil for 1-2 minutes.

Incorporate grated zucchini and tomato, cook briefly, then fold in fresh herbs, lemon zest, and lemon juice.

Stuff each zucchini flower halfway with the filling and twist the open end to seal.

Arrange stuffed flowers in a baking dish, drizzle with olive oil and lemon juice, add water or stock, cover with foil.

Bake for 1.5 hours, then uncover and bake for an additional 10 minutes.

Let the stuffed flowers rest for about 30 minutes before serving.