Baked Stuffed Squash Blossoms

Make the Filling:
1 c. panko
1 teaspoon basil or mint or parseley, minced
3 oz. chevre, room temp.
salt and black pepper to taste

mix ingredients--should hold together and be moldable
To Finish the Blossoms:
6 or 8 medium male zucchini blossoms
3 tsp. olive oil drizzled over blossoms before baking

Preheat the oven to 400°F.
Divide the filling into roughly equal portions, one per blossom--size of blossoms may very, and therefore so should filling amount. Roll each portion into a cylinder to fit into the core of each blossom, and slide it in, closing the blossom gently around it. Have your baking pan ready and lay the blossoms in it as you work. Once they are all in, brush their tops with more oil.
Bake the stuffed blossoms for 15 minutes, until crisped and browned in spots. Serve hot.
These are delicious--we never got them onto a serving tray, just ate them out of the oven as we were cooking the rest of dinner, with a little fresh salsa on them.