Begin by heating your oven to 400 degrees Fahrenheit.

In a mixing bowl, combine the ricotta cheese with one egg that has been lightly beaten. Add the chopped parsley to this mixture and season with salt to enhance the flavors.

Prepare for the coating process by whisking the remaining two eggs in a separate bowl. Place the breadcrumbs in another bowl.

Gently fill each squash blossom with the ricotta mixture, ensuring not to overstuff. Twist the ends of the blossoms to secure the filling inside.

Carefully dip each filled blossom first into the whisked eggs, ensuring it is well-coated, and then dredge in breadcrumbs for a crispy outer layer.

Arrange the breaded blossoms on a baking sheet lined with either parchment paper or tin foil.

Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the blossoms are golden brown and crispy.

Once done, remove the squash blossoms from the oven and let them cool slightly on a cooling rack before serving to allow the flavors to set.