Clean, wash, and cut the zucchini into small pieces or slices.

Peel garlic and chop finely.

Wash thyme, shake dry, pluck leaves from twigs and chop finely.

Mix with zucchini and garlic.

Heat oil in a pan and fry everything in it for 4-5 minutes, salt and pepper. Preheat the oven to about 390°F (200°C).

Whisk eggs with cream, season with salt and pepper, add to the zucchini and let it simmer at low heat for 8-10 minutes.

Meanwhile, grate the Parmesan and preheat the oven to about 390°F (200°C).

Flip the frittata to an oven dish (about 20cm in diameter), sprinkle with Parmesan, and bake covered for 3-5 minutes.

Let cool some and enjoy!