heat the oven to 400˚

grease a baking sheet big enough to hold the blossoms with out crowding them

look over your squash blossoms and make sure they are free of dirt and bugs, use a clean paint brush to flick any dirt way-if they have bugs in them a quick soak in lightly salted water will drive the bugs out BUT this will also make the blossoms a little more tender and prone to tearing, you can also remove the insides of the flower, the stamen, if you want to but it's not necessary because it cooks through and it's soft when cooked

put the ricotta, egg, salt, pepper, basil and garlic in a small bowl and mix well

fill the cleaned squash blossoms with the ricotta mixture by using a spoon or a piping bag, dividing the filling evenly between the blossoms

once they're all filled give each one a twist by holding the stem and the top of the blossom and turning it, this will seal the blossom so it can be dipped and rolled without having the filling flop out

to "bread" them beat the egg with the salt in a small bowl, place about half the panko in another bowl, both should be big enough to hold a blossom

dip each blossom carefully in the egg, let the excess drip back in for a moment and the roll lightly in the panko and then back to the baking sheet it goes

repeat with the rest of the blossoms adding more panko to the bowl as needed

bake in the preheated oven on a middle rack for roughly 15 minutes, watch them towards the end because you don't want them to brown too much or singe a little and bread crumbs are notorious (in my house) for burning