Using a medium non-stick frying pan or cast iron pan, saute zucchini and garlic in olive oil until soft. Season with salt and pepper, add basil leaves and remove from heat to cool slightly.
Add zucchini to eggs and stir. Wipe the pan out with kitchen paper and place over medium heat. When the pan is hot, pour in half a tablespoon of olive oil followed by the egg mixture, stirring to distribute evenly. This is a thin frittata, it will cook quickly.