Cut the zucchini flesh into small pieces. Sauté them in a skillet with a drizzle of oil and the garlic clove until softened.

Once the zucchini flesh is ready, turn off the heat and let it cool. Remove the garlic clove.

Beat the eggs and egg white together. Add the grated Parmesan and torn basil leaves. Finally, add the cooled zucchini flesh.

Stir everything together with a wooden spoon and pour into a lightly oiled skillet.

Cook over low heat. Once the bottom is set, flip the frittata using a plate or lid. When fully cooked, remove from the skillet. Delicious served hot or cold.