Peel and cut the zucchini into thin slices. Fry them in a pan with a drizzle of olive oil for 10 minutes over low heat.
Season to taste with salt and pepper and set aside.
In a bowl, beat your eggs and add the cheese, basil, milk and season as you wish.
Pour over zucchini the mixture and stir.
Arrange the preparation in a large dish or several individual cassolettes.
Bake at 180°C for 35 minutes.
Enjoy hot or cold!