In a small bowl, combine scallions, dill, parsley and thyme. Form chèvre into a log, and roll in herbs so cheese is covered. Wrap in plastic wrap, and refrigerate.
In a medium pot, heat stock over medium heat and bring to a boil. Reduce heat to a simmer.
In a medium saucepan, heat oil over medium heat. Add garlic; cook 1 minute, stirring. Stir in rice, coating with oil; cook 2 minutes. Add stock, one ladleful at a time until absorbed, stirring often. Remove from heat. Stir in Parmesan and zest; season with salt and pepper. Pour rice onto a rimmed baking sheet in a thin layer. Place uncovered in refrigerator to chill, about 1 hour.
To form balls, spread 2 Tbsps cooled rice in palm of your hand, and place 2 tsp of chèvre into center. Shape into a golf ball. Repeat with remaining rice and cheese, placing all balls on a clean baking sheet. Set aside to set up breading station.
Create a breading station: Set aside three bowls, one with flour, one with beaten eggs and one with breadcrumbs.
Roll balls first in flour, then eggs and then completely cover in breadcrumbs. Repeat, placing all balls on a clean baking sheet. Refrigerate for at least 30 minutes. Preheat oven to 400°.
Bake until golden brown, approximately 20 minutes. Serve on their own or with a simple marinara sauce.