1 medium zucchini
2 tsp olive oil
1 small onion, diced
6 large eggs
1/2 cup soft goat cheese
2 tsp milk (nonfat or low-fat)
1/4 cup roughly chopped fresh basil leaves
2 tsp fresh thyme leaves
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/4 cup grated Parmigiano-Reggiano cheese, or more to taste
Grate the zucchini on the largest holes of a box grater, and set in a colander over a bowl for 20 minutes. (You don't need to salt the zucchini.) Press gently with the back of a wooden spoon to release any liquid that wants to come out.
Preheat your broiler.
Heat an oven-safe, nonstick frying pan over low heat, and add the olive oil, onion, and grated zucchini. Sauté for 3-4 minutes, until the onion is translucent and the zucchini barely cooked.
In a large glass measuring cup or bowl, quickly whisk together the eggs, goat cheese and milk. Stir in the basil, thyme, salt and pepper. Pour the egg mixture on top of the zucchini in the pan.
Cover the pan, and cook on low heat for 3 minutes. Using a rubber spatula, gently lift the edge of the frittata here and there, and allow the uncooked egg to run underneath. Cook covered, for 3-4 minutes more, or until the frittata is almost completely set but the top is a little bit runny.
Remove the pan from heat, and sprinkle with the parmesan cheese. Place the pan under the broiler until the cheese is bubbling and melted; how long that takes will depend on the type of broiler you have. (My infrared broiler took only one minute to melt the cheese.)
Remove the pan from the oven, and let it sit for 5 minutes before cutting into wedges. Serve warm or at room temperature.