In a large pot, warm the 3 tablespoons olive oil over medium-high heat. And the onion, garlic, pepper, dried red pepper flakes, rosemary, sage, thyme, oregano, and bay leaves and cook until the onion is translucent, about 4 minutes. (If the garlic or onion begins to brown, decrease the heat.) Add the zucchini and corn and cook just until zucchini begins to soften, 3 to 4 minutes. Add the tomato puree, 4 cups [960 ml] of the chicken stock and Parmigiano-Reggiano rind. Bring to a gentle simmer, then stir in rice. Cook, stirring occasionally, until the rice just starts to become tender, 10 to 12 minutes.