For 3 portions, start with 3 small round courgettes. Cut of the upper part, remove the inside.
Chop and fry 1 garlic clove and the inside of the courgettes. Mix with a pinch of peperoncino powder, 100 grams of ricotta, 30 grams of breadcrumb, 2 table spoons of chopped wild fennel and the zeste of 1 lemon. Taste, add salt.
Refill the courgettes. Put in an oven dish. Spread some olive oil and bake 30 mins in a preheated oven.
Serve and enjoy!