In a small bowl, combine the cheese, lemon zest, shallots, basil, ricotta and bread crumbs and mix well with a spoon. The mixture will be crumbly but should pull together well when pressed. If it is too dry, add more ricotta.

Gently open the squash blossoms with your fingers. Using a teaspoon or your fingers, fill the insides with the mixture until it is plump (about 2 tablespoons depending on the size of the blossom), and press the tips of the petals together with your fingers to seal.

Add the butter to a skillet over medium heat. When the butter is hot, brown the squash blossoms on all sides, 4 to 5 minutes total.

Transfer to a dish, sprinkle with a touch of salt, and serve.