In a skillet large enough to contain all the zucchini rounds in one layer, lightly brown the garlic cloves in olive oil. Discard the garlic and add the zucchini.

Fry the zucchini until lightly golden brown on both sides. Transfer to a plate lined with paper towels or a cooling rack and allow the excess oil to drain off.

In a large mixing bowl, lightly beat the eggs and grated cheese together. Add the fried zucchini rounds and basil leaves then season with salt and pepper to taste.

Take a non-stick pie plate or baking sheet with edges at least 2.5cm/1 inch tall, grease the bottom with a bit of olive oil, then add all of the egg mixture, making sure that the zucchini rounds are evenly distributed.

Gingerly transfer the baking dish to a hot oven (200C/400F), taking care not to spill the egg and zucchini mixture, and bake for 15-20 minutes, or until the eggs are cooked through and lightly browned on top. If the eggs are cooked but the top is not brown enough to your liking, you can run them under a broiler for a minute or two.

Let your baked frittata cool, then cut it into serving pieces. For serving as part of a buffet or antipasto, let the frittata reach room temperature, then cut into bite-sized squares.