Preparation

• 1.

  Preheat your oven to 350°F (175°C).

• 2.

  In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

• 3.

  Stir in the grated zucchini, salt, pepper, and oregano. Cook for approximately 5 minutes, until the zucchini softens. Remove from heat and let cool slightly.

• 4.

  In a large bowl, whisk together the eggs and milk until well combined. Stir in the mozzarella and Parmesan cheeses, then fold in the zucchini mixture and fresh basil if using.

• 5.

  Grease a 9-inch (23 cm) round baking dish or an oven-safe skillet with olive oil. Pour the frittata mixture into the dish and spread it evenly.

• 6.

  Bake in the preheated oven for 30-35 minutes, or until the frittata is set and lightly golden on top. A toothpick inserted in the center should come out clean.

• 7.

  Remove from the oven and let it cool for a few minutes. Slice and serve warm, garnished with additional fresh basil if desired.