Had some freshly-fallen zucchini squash blossoms in the garden I’ve been busying myself with..

removed stamens before stuffing blossoms, per internet
So I cribbed a recipe for goat cheese stuffed squash blossoms from Gena Knox for a trial run, baking at 350 for 15-20 minutes. 2018 post-script note: since the source URL appears to have morphed and eliminated the recipe, here it is, based on my 2014 notes.
Ingredients
2.5 ounces goat cheese, softened1/2 tablespoon fresh basil, chopped1/8 teaspoon salt3 squash blossoms1 egg, lightly beaten1/2 cup panko bread crumbsPrep time: 15 minutesYield 3 tiny servingsCook time: 15 minutesScaling note: Gena’s recipe did 4 oz cheese and everything else doubled except the egg, for 6 servings.