2 tbs heavy cream  

1 1/2 oz grated parmigiano cheese

1/2 tbs parsley, finely chopped

2 zucchini, thinly sliced

6 tbs extra virgin  olive oil

Heat two tbs. of oil in a skillet with the garlic. Remove the garlic when is golden. Cook the zucchini until they are light transparent  and season with salt , pepper and chopped parsley. Set aside in a bowl. In the same skillet, clear with two tbs. of oil the onion ,  and cook until they are transparent. Lightly season with salt and pepper. Set aside to cool off for few minutes.
Put everything together and  whisk in  the eggs with the heavy cream, the cheese, the basil. Season it moderately.
In a non-stick pan heat the remaining oil and pour in the mixture eggs - cheese - vegetables , making sure to distribute well. Stir with a proper spoon on a brisk flame.
Cook on one side and then turn upside down to complete the cooking . Slide the Frittata on a serving dish and cut it  in cubes.

Buon Appetito!